Make a custard (see Custard) with half a pint of milk, the yolks of two eggs, and a tablespoonful of Swiss milk, and some sugar. As soon as it gets a little thick, stir it till nearly cold. Then add some essense of vanilla or almonds, or a wineglassful of noyeau, or any flavouring wished, and freeze.

Ices From Fresh Fruit

Take half a pound of fresh strawberries or raspberries, add half that weight of sugar; pound thoroughly, rub through a sieve, and mix with this thick juice rubbed through, half a pint of the mixture made for ice cream (see Ice Cream), only, of course, without any flavouring such as vanilla, etc. Mix thoroughly and freeze.

N.B. - A few red currants should be mixed with the raspberries. Should the colour be poor, brighten it up before freezing with a little cochineal.

Ices From Jam

Mix a quarter of a pound of any jam with half a pint of the mixture made for ice cream (see Ice Cream), without any flavouring such as vanilla. Rub all through a fine sieve, and freeze. Cochineal will give additional colour to red jams, spinach green essence to green jams, and a very little turmeric to yellow jams. A small pinch of the latter can be boiled in the milk.