Handbook of practical cookery

Place the eggs and milk in a bright sauce-pan, and stir them over the fire until the eggs begin to thicken, not, however, allowing the mixture to boil. Pour the mixture into a large bowl, and when it becomes quite cool, add to it the cream, vanilla, and sugar. When these are thoroughly stirred together, pour the custard into the freezer, and freeze it moderately hard, remembering to stir the cream down from the sides occasionally while it is being frozen, if the freezer be not arranged so as to make this unnecessary. NOTES. — All fruit creams may be made after the method here given for strawberry ice-cream, and all flavouring essences may be used as the vanilla is used in the above, which constitutes the only difference existing between the various creams made from extracts or essences. A delicious cream called lalla rookh is made by the simple addition of a small quantity of fine rum to each service of vanilla ice-cream, which must be stirred in as the cream is eaten, and the amount of which may be regulated by the taste. Orange Cream.— One half ounce of gelatine, one gill of cold water, one quarter pound of cut loaf sugar, one gill of milk, yolks of three eggs, one half pint of double cream, four oranges, two lemons. First soak the gelatine in cold water for ten minutes, then taking the lumps of sugar, rub them over the rinds of the oranges and lemons in order that the sugar may become impregnated with the flavour. Squeeze over the flavoured lumps of sugar then the juice of the oranges and lemons, pour upon them the milk, and stir all over the fire until the sugar melts, exercising the greatest care that the milk does not boil during the time, as boiling will cause it to curdle and spoil the cream. Place the yolks of eggs into a large bow], pour over them the prepared milk, and stir all together, when the whole must be put into a sauce-pan, and placed over the fire for two minutes to remove the raw taste of the eggs ; and this being done, the cream should be again turned into the bowl and left to cool. Now whip the double cream to a stiff froth, mix it lightly into the bowl when its contents have cooled, melt the soaked gelatine over the fire, not allowing it to boil in the process ; add it also to the preparation in the bowl, and stir all together ; continue to stir the cream occasionally until the gelatine in it blends with the other ingredients and begins to firm, otherwise it will sink to the bottom directly, and reunite in one firm mass as it cools. Prepare a mould by dipping it into cold water to prevent sticking, and pouring the cream into this, set it away in a dry cool place to harden and set into form. Charlotte Eusse.— One half pint of double cream, one half ounce of gelatine, one half gill of cold water, one ounce of sugar, one tea-spoonful of essence of vanilla, white of one egg, one quarter pound of lady-fingers, one dozen candied cherries. Cover the gelatine with cold water, and soak it for ten minutes. Put the cream into a bowl, and with an egg- whisk bring it to a very stiff froth ; add to this the sugar and RICE CREAM. 187 vanilla, then melt the gelatine over the fire, and pour it into the cream very carefully.