Make a quart of rich custard, with eggs, and sugar and milk; when cold, pour it on a quart of ripe fruit, mash and pass it through a sieve. Add more sugar if required by the fruit, and freeze it.
PEACHES AND CREAM FROZEN
Peel and stone a quart of nice yellow peaches; put them in a bowl, sweeten them well, and chop very fine. If you have sweet cream, put to the fruit a quart of it; if you have not, take a quart of milk, sweeten it with half a pound of sugar, let it boil, and when boiling, pour it on to the beaten yolks of four eggs. When this custard cools, you may add the chopped peaches, which should be well sweetened. Pour all in the freezer and set it where it can be frozen.
BARLEY OR SAGE CREAM FOR INVALIDS
Wash the sage or barley clean; take a cup of either; put it on the fire with water to cover it; boil it gently until it is soft. While boiling, put in a stick of cinnamon, or any seasoning that is agreeable. When the barley has boiled soft and thick, take it off and strain it; then add to it a rich boiled custard, sweeten it to taste; add a glass of wine, if liked, and serve it frozen, or not, as is liked best by the sick.
FROZEN PEACHES AND CREAM
Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them to make them very sweet; chop them up fine until they are a pulp, and add to them as much cream as you have peaches; put them into the freezer and turn it briskly until the cream is well frozen. Figs and other fruits are good served in the same way.
ANOTHER ICE CREAM WITHOUT CREAM
When cream can not be procured, a custard made as directed, is a good substitute. To a quart of milk, add sugar until it is very sweet, for in freezing it loses some of its sweetness; let this boil on the fire, when it boils gently, take it off and pour it scalding hot to the beaten yolks of eight eggs; stir it constantly, but never boil it as the scalding milk will cook the eggs sufficiently; it should also be stirred while cooking. Flavor with vanilla, or lemon or almond. If with a vanilla bean it is better to boil it in the milk before putting in the sugar. When the custard is cold, put it in the form or freezer. If you have no freezer you can make one, by using a tin kettle with a tight cover. Set this in the centre of a tub that is large enough to leave a space of four or five inches around it; fill the space with layers of cracked ice and coarse salt, a layer of ice last, and cover the whole with a woolen cover for half an hour. Then shake the kettle constantly, after that, until frozen. Cover up till wanted.
ICED CHOCOLATE CREAM