[Brahma Ice - Custard For Ices

Ingredients

• One quart of cream, the whites of ten eggs, one and a half pounds of powdered sugar of the best quality
• Two wine-glasses of Curaçoa, half a glass of orange-flower water
• Six oranges, three lemons, one quart of cream, and twelve ounces of sugar or of syrup, to palate
• Rub off the yellow rind of two or three of the oranges on part of the sugar, scrape it off with a knife, squeeze out the juice of the oranges and lemons, and strain it
• Add the cream and the sugar on which the rind was rubbed, add the other part of the sugar, dissolve and freeze
• Eight oranges, two lemons, one quart of cream, twelve ounces of sugar
• Rub off the rind of four or five of the oranges and one lemon on sugar, squeeze, and strain the juice
• Add the cream, &.C., mix, and freeze
• Two pounds of cherries, one quart of cream, and twelve ounces of sugar or syrup
• Pound the cherries, with the stones, in a mortar, adding a few ripe gooseberries or currants if approved of
• Pass the pulp through a sieve, add the cream and sugar with the juice of two lemons and a little cochineal, mix, and freeze
• With preserved fruit it is made the same way, adding a little noyau, or a few bitter almonds pounded for the flavour of the kernel
• One quart of cream, six eggs, and twelve ounces of powdered loaf sugar
• Break the eggs into a stew-pan, and whisk them together
• Add the cream and sugar; when well mixed, place it on the fire, and continue stirring it from the bottom with the whisk, to prevent burning
• Until it gets thick; take it from the fire, continue to stir it for a few minutes, and pass it through a sieve