If you have no moulds, but intend serving it up in a large bowl or in glasses, it must still be frozen twice over; otherwise it can have no smoothness, delicacy, or consistence, but will be rough and coarse, and feel in the mouth like broken icicles. The second freezing (if you have no mould) must be done in the freezer, which should be washed out, and set again in the tub with fresh ice and salt. Cover it closely, and let the cream stand in it untouched, but not less than two hours. When you put it into glasses, heap it high on the top.
Begin to make ice cream about five or six hours before it is wanted for use. If you commence it too early, it may probably be injured by having to remain too long in the second freezing, as it must not be turned out till a few moments before it is served up. In damp weather it requires a longer time to freeze.
If cream is scarce, mix with it an equal quantity of rich milk, and then add, for each quart, two table-spoonfuls of powdered arrow-root rubbed smooth in a little cold milk. Orange ice cream is made in the same manner as lemon.
Take two quarts of ripe strawberries; hull them, and put them into a deep dish, strewing among them half a pound of powdered loaf-sugar. Cover them, and let them stand an hour or two. Then mash them through a sieve till you have pressed out all the juice, and stir into it half a pound more of powdered sugar, or enough to make it very sweet, and like a thick syrup. Then mix it by degrees with two quarts of rich cream, beating it in very hard. Put it into a freezer, and proceed as in the foregoing receipt. In two hours, remove it to a mould, or take it out and return it again to the freezer with fresh salt and ice, that it may be frozen a second time. In two hours more, it should be ready to turn out.
Is made according to the preceding receipt.
To each quart of cream allow a large ripe pine-apple, and a pound of powdered loaf-sugar. Pare the pine-apple, slice it very thin, and mince it small. Lay it in a deep dish and strew the sugar among it. Cover the dish, and let the pine-apple lie in the sugar for two or three hours. Then strain it through a sieve, mashing and pressing out all the juice. Stir the juice gradually into the cream, beating it hard. Put it into the freezer, and let it be twice frozen before it is served up.
