[265.] Ice Cream (large quantity).— 14 quarts sweet cream, 6 quarts milk, 7 pounds sugar, 30 eggs and ¼ pound gelatine; soak gelatine for 10 minutes in a little of the milk; put the remaining milk over the fire and boil; then add the soaked gelatine and stir and boil till it is dissolved; set aside to cool a little; beat eggs and sugar to a cream and add by degrees the milk, stirring constantly; return to fire and let it get boiling hot; but do not allow it to boil, otherwise it will curdle; remove from fire, pass it through a sieve and set aside to cool, stirring it occasionally; beat the cream until quite thick, gradually add the cold custard and continue beating for a little while longer; then put it in a freezer and freeze as directed.
[266.] Fine Vanilla Ice Cream.— Beat the yolks of 8 eggs to a cream and add gradually 1 quart sweet cream which has previously been boiled and cooled; add ¾ pound sugar, 2 teaspoonfuls vanilla extract and stir the whole over the fire until nearly boiling; then remove from fire and when cold strain it through a sieve and freeze as directed.
[267.] Custard Ice Cream.— Put 5 eggs in a saucepan and beat them to a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a vessel of boiling water over the fire; stir constantly until the custard nearly boils; then remove it from the fire and set the saucepan in cold water; when cold strain it through a sieve, add 2 teaspoonfuls vanilla or lemon extract, put the custard in the freezer and freeze as directed.
[268.] Plain Ice Cream.— Put 2 teaspoonfuls cornstarch, 6 eggs, 2 cups sugar and 2 quarts milk in a saucepan over the fire and stir till just about to boil; remove from the fire, flavor with lemon or vanilla and finish as directed.
[269.] Plain Ice Cream (another way).— Put 1 quart milk and 1 quart rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the fire and stir till just about to boil; remove from fire, beat the whites of the 8 eggs to a stiff froth and add them to the custard; add 3 teaspoonfuls vanilla and finish as directed.
[270.] Pistachio Ice Cream.— ¼ pound blanched pistachio nuts, ¼ pound blanched almonds, 1 quart rich, sweet cream, 1½ cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the nuts with a little water very fine; place a saucepan over the fire with the cream, the yolks of the 8 eggs, sugar and vanilla and stir until nearly boiling; remove from the fire, stir in the nuts and when cold press the whole through a sieve; finish as directed. Almond ice cream is made the same way.
[271.] Maraschino Ice Cream.— Place a saucepan with 1 quart cream, ¾ pound sugar and the yolks of 6 eggs over the fire and stir till it nearly boils; remove from fire, strain through a sieve and when cold add 1½ gills maraschino; finish as directed. Rum ice cream is made in the same manner.
[272.] Caramel Ice Cream.— 1½ cups sugar, the yolks of 7 eggs, 1 quart sweet cream and 1 tablespoonful orange blossom water; boil ½ cup sugar with ¼ cup water until it turns to a light brown color, add ¼ cup boiling water and stir till the sugar is dissolved; put it in a saucepan with the cream, 1 cup sugar, yolks and orange water and stir the whole over the fire until nearly boiling; when cold strain it through a sieve and finish as directed.
[273.] Tea Ice Cream.— 1 ounce of the very best tea, 1 quart cream, the yolks of 6 eggs and ¾ pound sugar; boil the cream, put in the tea, cover and let it stand 5 minutes; strain through a sieve and when nearly cold mix the cream, yolks and sugar together and stir over the fire until nearly boiling; remove from fire and when cold finish as directed.
[274.] Coffee Ice Cream, No. 1.— 1 quart cream, 1 pint milk, 2 cups sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil the milk, put in the coffee, cover and set it aside to cool; next put the cream, yolks and sugar in a saucepan and stir over the fire till it nearly boils; remove from fire, add the coffee and when cold strain through a fine sieve, finishing as directed.