Peach Cream.
To two quarts of rich, sweet cream, add two teacups of sugar. Whip to a stiff froth with a patent egg-whip, one with a wheel, if convenient; if not, use the common egg-whip. Then peel soft, ripe peaches till you have about two quarts. As you peel, sprinkle over them two teacups powdered white sugar. Mash quickly with a silver tablespoon, or run through a colander, if the fruit is not soft and ripe. Then stir into the whipped cream, and pour into the freezer, reserving about one-fourth to add when the cream begins to sink in freezing. When you add the remainder, first cut down the frozen cream from the sides of the freezer. Beat hard with a strong iron spoon, whenever the freezer is opened to cut down the cream, till it becomes too hard. This beating and cutting down is required only for the common freezer, the patent freezer needing nothing of the kind.
Tie over the freezer large newspapers, to exclude the air, and set aside till wanted.
Apricot cream may be made exactly by this receipt.—Mrs. S. T.
Pineapple Ice Cream.
Whip two quarts rich, sweet cream to a froth, with two teacups powdered white sugar. Use a patent egg-whip with a wheel, if convenient; if not, use the common egg-whip.
Grate two ripe pineapples, and add to them two teacups white sugar. When well mixed, stir into the cream.
Pour into the freezer, reserving one-fourth. When it begins to freeze, it will sink; then beat in the remainder with a strong iron spoon. Beat every time the freezer is opened to cut down the cream from the sides. Never cook fruit of any sort to make cream.—Mrs. S. T.
Vanilla Ice Cream.
Boil half a vanilla bean, cut in small pieces, in half a pint of rich new milk. When cool, strain and add to two quarts thick sweet cream. Sweeten with two heaping teacups powdered sugar, and whip to a stiff froth. Pour into a freezer, reserving one-fourth of the cream. As soon as it begins to freeze, stir from the sides with a large iron spoon, and beat hard. Add the remaining cream when it begins to sink. Beat every time the freezer is opened. When frozen, tie newspapers over the freezer and bucket, throw a blanket over them, and set in a close, dark place till the ice cream is wanted.—Mrs. S. T.