American Cream Ice.—Of this there are two forms,
one rich, the other very plain. For the first, put a
quart of cream with half a pound of caster sugar
and a vanilla bean into a pan, and set this in a
larger pot three parts full of water, and scald the
cream, etc., and freeze. This ice is improved by
standing for a little before serving. (If the cream
used is very rich it is best to dilute it with a little
milk, or it will granulate when stirred, and form little
specks of butter). For the second form, scald a quart
of milk, then pour it slowly on to three whole eggs
previously well beaten up with half a pound of
sugar, stand the pan containing this in the bain-
marie, and stir it steadily till the custard will coat
the spoon, but do not let it boil! Then lift the pan
off the fire and continue the beating for a few
minutes after lifting it from the fire; when cold, add
a good spoonful of essence of vanilla and freeze.
The flavouring, if spirit, essence, or fruit juice or