Ingredients: One pint of rich milk, one pint of cream (whipped), yolks of three eggs, one and a half cupfuls of sugar, one pint of fresh peaches cut into pieces not too small, or fresh ripe berries.
Beat the eggs and sugar well together. Heat the pint of milk almost to the boiling-point, and add it gradually to the beaten eggs and sugar. Return it to the custard-kettle, and stir it constantly until it has slightly thickened, taking care that it does not curdle. When the custard is partly frozen, having stirred it in the usual way, add the whipped cream; stir a few minutes longer, and then stir in the fruit. Put all into a mold, which place in a fresh relay of ice and salt.
German Steamer Baked Ice-cream.
This dish was at least a curiosity, served at the table of one of the German steamers. A flat, round sponge-cake served as a base. A circular mold of very hard frozen ice-cream was placed on this, and then covered with a méringue, or whipped white of egg, sweetened and flavored. The surface was quickly colored with a red-hot salamander, which gave the dish the appearance of being baked.
The gentleman who told me about this dish insisted that it was put into the oven and quickly colored, as the egg surrounding the cream was a sufficiently good non-conductor of heat to protect the ice for one or two minutes. However, there is less risk with a salamander.
Pine-apple Ice-cream Pudding.
Add one pound of pine-apple grated fine to the yolks of eight eggs well beaten with one pound of sugar, one and a half pints of boiled cream, and a very little salt. Stir all together over the fire until it begins to thicken. When beginning to set in the freezer (having stirred it in the usual way), add a pint of cream (whipped). This addition of the whipped cream is a great improvement, although it is generally omitted. Put it into a form. When ready to serve, press the tuft of leaves, cut from the pine-apple and trimmed, in the top of the cream. Surround it with whipped and sweetened cream.
Iced Rice-pudding (Francatelli).
Wash and parboil half a pound of rice; then put it into a stew-pan, with a quart of milk and a pint of cream, two sticks of vanilla, three-quarters of a pound of sugar, and a little salt. Allow the rice to simmer very gently over or by a slow fire, until the grains are almost dissolved, stirring it occasionally with a light hand. When the rice is done, and while it is yet hot, add the yolks of six eggs; then stir all well together for several minutes, in order to mix in the eggs, and also for the purpose of breaking up and smoothing the rice. Let this rice custard be frozen like an ordinary ice-cream, stirring it from the sides until it is set, when put it into a mold, and immerse it in the ice and salt.