However, if cream is not available, then eggs and milk in the proportion of eight eggs to one quart of milk may be used. This requires cooking like an ordinary custard. Sugar to your taste, but flour or cornstarch are to be left out, by all means.
If you are using fresh fruits, such as pineapple, peaches, strawberries and the like they should not be cooked but be added to the cream after it is frozen and just before it is packed. Candied fruit, fruit used for frozen puddings and the like, is usually soaked in brandy or rum before adding to the cream. At least, that’s the sort of treatment it gets from me.
Coffee Ice Cream
Just a word about coffee ice cream. For I don’t think you will find this recipe anywhere else. And it’s a pity you shouldn’t know of it. Have then one pint of very strong coffee, a gill of brandy, one quart of cream and three pints of rich milk. Then freeze and be thankful whenever a hot day makes it possible for you to serve your coffee at dinner in this way.
Milk Sherbet
A great many people have a preference for sherbets and of these I have some charming things to say, for I appreciate a sherbet myself. There’s a milk sherbet that suits me down to the ground. It is made of two quarts of milk, four cups of sugar, and the juice of six lemons. Also the whites whipped well of two or three or more eggs as you feel inclined to use them. Surely the lemons will curdle the milk. But don’t let that disturb you. Put it in the freezer and go ahead. It will come out as right as right can be.
Strawberry Sherbet
For a strawberry sherbet made in this way I have a fondness that I am not ashamed to acknowledge anywhere: Sprinkle over one quart of strawberries half a pound of sugar; let it stand three hours, then strain through a coarse cloth, squeezing hard. To this juice add three pints of water, as much sugar as it seems to you to need, the juice of a lemon and freeze.
Pineapple Sherbet
A pineapple sherbet is made in the same way, though not as much sugar will be required probably.