Take a Quarter of a Pound of Almonds, blanch and beat them very fine, put them to a Pint of Cream, boil the Almonds and Cream, then sweeten it, and put it in the Whites of two Eggs well-beaten; set it on the Fire till it just boils and grow thick.
[ To make Raw-Almond, or Ratafea-Cream.]
Take a Quarter of a Pound of bitter or sweet Almonds, which you like best, blanch and beat them very fine, mix them with a Quart of Cream and the Juice of three or four Lemmons; sweeten it as you like it, and whip it in a Tray with a Whisk; as the Froth rises, put it in a Hair Sieve to grow stiff; then fill your Bason or Glasses.
[ To make Chocolate-Cream.]
Take a Quarter of a Pound of Chocolate, breaking it into a Quarter of a Pint of boiling Water; mill it and boil it, ’till all the Chocolate is dissolv’d; then put to it a Pint of Cream and two Eggs well-beaten; let it boil, milling it all the while; when it is cold, mill it again, that it may go up with a Froth.
[ To make Sego-Cream.]
Take two Spoonfuls of Sego, boil it in two Waters, straining the Water from it; then put to it half a Pint of Milk, boil it ’till ’tis very tender, and the Milk wasted; then put to it a Pint of Cream, a Blade of Mace, a little Piece of Lemmon-Peel, and two Eggs, (the White of but one) sweeten and boil it ’till it is thick.
[ To Ice Cream.]
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou’d freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten’d; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.