Heat the milk almost to boiling; pour by degrees over the eggs and sugar, beating all together well. Return to the fire, and boil ten minutes, or until set into a good custard. When cold, beat in the cream, and half freeze before you stir in half a pound of crystallized fruit—peaches, apricots, cherries, limes, etc., chopped very fine. Beat in with these the lemon and wine; cover again, and freeze hard.
In all fruit ice-creams the beating of the custard should be very hard and thorough, if you would have them smooth.
Lemon Ice. ✠
- 6 lemons—juice of all, and grated peel of three.
- 1 large sweet orange—juice and rind.
- 1 pint of water.
- 1 pint of sugar.
Squeeze out every drop of juice, and steep in it the rind of orange and lemons one hour. Strain, squeezing the bag dry; mix in the sugar, and then the water. Stir until dissolved, and freeze by turning in a freezer—opening three times to beat all up together.
Orange Ice. ✠
- 6 oranges—juice of all, and grated peel of three.
- 2 lemons—the juice only.
- 1 pint of sugar dissolved in 1 pint of water.
Prepare and freeze as you would lemon ice.
Pineapple Ice.
- 1 juicy ripe pineapple—peeled and cut small.
- Juice and grated peel of 1 lemon.
- 1 pint of sugar.
- 1 pint water, or a little less.