French Ice−cream

French Ice−cream

Ingredients:
1 pint of milk.
1 cup of cream.
1 cup of sugar.
4 eggs.
1 tablespoonful vanilla.
1 saltspoonful of salt.

Directions:
Put the milk on the fire and let it just scald or wrinkle.
Beat the yolks of the eggs, put in the sugar, and beat again; then pour the hot milk into these slowly, and the
salt, and put it on the fire in the double boiler and let it cook to a nice thick cream. (This is a plain boiled
custard, such as you made for floating island.) Take it off and let it cool while you beat the whites of the eggs
stiff, and then the cup of cream.
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Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla,
and freeze.
Coffee Ice−cream
Make either of these creams, and flavor with half a cup of strong coffee in place of vanilla.
Chocolate Ice−cream
Make plain ice−cream; melt two squares of chocolate in a little saucer over the teakettle. Mix a little of the
milk or cream with this, and stir it smooth, and then put it in with the rest. You will need to use a large cup of
sugar instead of a small one in making this, as the chocolate is not sweetened.
Peach Ice−cream
Peel, cut up, and mash a cup of peaches. Make plain ice−cream, with a large cup of sugar, and when it is cold
stir in the peaches and freeze.
Strawberry Ice−cream
Mix a large cup of berries, mashed and strained carefully so that there are no seeds, with the ice−cream, and
freeze.
The Easiest Ice−cream of All−−Vanilla Parfait