Put the cream in a double boiler, with the vanilla bean split in half. Beat the yolks of the eggs and the sugar together until light, add to the hot cream, stir until the eggs begin to thicken. Strain through a sieve; when cool, freeze.
Take half a cup strawberry syrup, half a cup raspberry syrup. Put on stove; when it begins to boil add a scant teaspoonful corn starch dissolved in a little water. Take from fire and put in cool place.
Peel fresh peaches and place on ice, then pour the above syrup over the ice cream.
Whole preserved, sweet peaches are used, out of season.
STRAWBERRY ICE CREAM
- 2 quarts berries (red, ripe and sweet),
- 2 pounds sugar,
- 2 quarts cream.
Cover the fruit with the sugar and mash them together, and rub the fruit and syrup through a sieve into a bowl; adding a cupful of water to the pulp at last. Half freeze the cream by itself, and then add the strawberry syrup and finish freezing as usual.
RAISIN AND CRANBERRY FRAPPE
Simmer ¾ cup ground raisins (that have been soaked in 1 cup cold water for two hours) until reduced to pulp. Cook 3 cups cranberries in 1¼ cups water and press pulp through sieve. Soften 1 tablespoonful gelatine in ½ cup cold water and dissolve by standing in hot water; combine ingredients, add 1½ cups sugar, juice 1 lemon and beat well together. Turn into freezer, pack in ice and salt, and let stand for two hours. Delicious to serve in sherbet glasses with roast turkey.