1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 teaspoonful of extract of wild cherry
Put the sugar and half the cream in a double boiler, and stir until the sugar is dissolved. When cold, add the remaining cream, the juice of the orange, the bitters or wild cherry, and the maraschino, and freeze.
Serve in parfait glasses to six persons.
LEMON ICE CREAM
1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons
Mix the sugar, the grated rind and juice of the lemons, and the orange juice together. Put half the cream in a double boiler over the fire; when scalding hot, stand it aside until perfectly cold; add the remaining half of the cream and freeze it rather hard. Remove the crank and the lid, add the sugar mixture, replace the lid and crank, and turn rapidly for five minutes; repack to ripen.
This will serve six people.
ORANGE ICE CREAM
1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange
Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the fire, and, when very cold, add the remaining cream, and freeze. When frozen rather hard, add the orange juice, refreeze, and pack to ripen.