283. +Vanilla Ice Cream. No. 2.+-- Place a deep kettle into cracked ice and put into it 1 quart rich, sweet cream; beat this with an egg beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls vanilla extract; put the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and finish the same as in foregoing recipe. NOTE.--For chocolate cream dissolve ¼ pound grated chocolate in ½ cup water, let it boil for a few minutes and when cold stir into the whipped cream prepared as above. Preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice. 1 dozen macaroons pounded fine and mixed with the whipped cream is also excellent. Pumpernickel cut in slices, dried in an oven and rolled fine may also be used. Candied fruit cut into pieces and fresh or preserved strawberries, as also cherries, apricots and oranges, can be used in the same way. For a small family 1 pint of cream will be sufficient.
284. +Fruit Ice Cream.+-- Stir 1 quart cream with the yolks of 6 eggs and 1½ cups sugar over the fire till it nearly boils; remove from fire and when cold put the cream into the freezer and work till half frozen; then add any kind of fruit--either fresh strawberries or preserved pineapple cut into dice, ripe peaches cut into quarters, preserved pitted cherries or apricots; then finish as directed. The fruit may also be stirred into Custard Ice Cream in the same manner.
285. +Fruit Ice.+-- The principal point in making fruit ice is to use the exact quantity of sugar. If the mixture contains too much sugar it will not freeze; if too little sugar the ice will be hard and dry. The better way is to try a little of it before putting the whole mixture into a freezer. If hard and dry add some thick sugar syrup; if it does not freeze at all add some cold water or a very thin syrup of sugar.
286. +Cold Sugar Syrup for Fruit Ice.+-- Dissolve 1 pound sugar in 1 pint cold water and use as directed in following recipe. This is the ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup is wanted dissolve 1 pound sugar in ½ pint water.
287. +Strawberry Ice.+-- Wash and drain 1 quart ripe strawberries and press them through a sieve; mix the pulp with 1 pint sugar syrup, as in No. 286, and the juice of 2 lemons; press it through a fine hair sieve, put it into a freezer and freeze as directed.