ICE CREAM.
Vanilla.
Two gallons milk boiled quickly, stirring constantly; take off the fire and stir in 5 pounds of sugar and ½ gallon condensed milk, then strain through cloth and let cool. When cool add 3½ gallons of cream and 4 ounces of vanilla extract, and freeze.
NEW YORK ICE CREAM.
Three gallons of cream, 3¼ pounds of powdered sugar, the whites and yolks of 21 eggs; beat them up good, add them to your sugar and cream, and it is ready to freeze. This makes a very rich yellow cream.
ICE CREAM.
Vanilla.
This recipe is given for a very cheap article of ice cream. Take 1 quart of milk, add 1½ ounces of gelatin. This gelatin must be dissolved in 1 pint of hot water before using; then dissolve 1¼ pounds of sugar in 3 quarts of cold milk; strain this into freezer, add 1 ounce vanilla extract, then stir briskly for a minute; then it is ready for the freezer.