214 HOW TO MAKE ICE-CREAM. 



known as ice-cream, a cheap and healthy luxury during 

 the summer months. It is frozen in a simple machine 

 made for the purpose, in the best form of which the 

 time of the operation is from six to ten minutes. The 

 richest quality of ice-cream is made from cream, in the 

 following manner : To one quart of cream use the 

 yolks of three eggs. Put the cream over the fire till it 

 boils, during which time the eggs are beaten up with 

 half a pound of white sugar, powdered fine ; and when 

 the cream boils stir it upon the eggs and sugar, then let 

 it stand till quite cold, then add the juice of three or 

 four lemons. It is then ready to put into the freezer. 

 The heat of the cream partially cooks the eggs, and the 

 stirring must be continued to prevent their cooking too 

 much. 



A somewhat simpler receipt, given by the confec- 

 tioners, is the following : To half a pound of powdered 

 sugar add the juice of three lemons. Mix the sugar and 

 lemon together, and then add one quart of cream. This 

 is less rich and delicate than the preceding, but is quite 

 rich enough for common use, and some trouble is saved. 



The following receipt makes a very good ice-cream. 



Two quarts of good rich milk; four fresh eggs; 

 three quarters of a pound of white sugar ; six teaspoons 

 of Bermuda arrow-root. Hub the arrow-root smooth 

 in a little cold milk, beat the eggs and sugar together, 

 bring the milk to the boiling point, then stir in the 

 arrow-root ; remove it then from the fire, and immedi- 

 ately add the eggs and sugar, stirring briskly, to keep 

 the eggs from cooking, then set aside to cool. If 

 flavored with extracts, let it be done just before putting 

 it in the freezer. If the vanilla bean is used, it must be 

 boiled in the milk. The preparation must be thoroughly 

 cooled before the freezing is proceeded with. 



The ice-cream by this receipt may be produced at a 



