Ice Cream
I will give only the best recipe, my own improvement, as
workmen will find all my private recipes in this book to be different
from others, as well as first-class. Two quarts thick cream, one pound
A sugar, one-fourth ounce French gelatine, yolks of three eggs; add one
quart of the cream and gelatine, set on the fire; stir; do not let
boil; melt; set off, add the eggs and sugar stirred up together with a
little of the cream, stirring all the time; set on, let get hot; set
off, add the other quart of cream; stir, strain, freeze. Break your ice
fine; use salt from one pint to one quart. Flavor after it is frozen.