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Simple Ice Cream Cooking Recipe

Below is the quick and easy cooking recipe for Ice Cream.

Put a quart of rich cream into a broad pan. Then stir in half a pound of powdered loaf sugar by degrees, and when all is well mixed, strain it through a sieve. Put it into a tin that has a close cover, and set it in a tub. Fill the tub with ice broken into small pieces, and strew among the ice a large quantity of salt, taking care that none of the salt gets into the cream. Scrape the cream down with a spoon as it freezes round the edges of the tin. While the cream is freezing, stir in gradually the juice of 2 large lemons or the juice of a pint of mashed strawberries or raspberries. When it is all frozen, dip the tin in lukewarm water; take out the cream, and fill your glasses, but not till a few minutes before you want to use it, as it will melt very soon.

10If you wish to have it in moulds, put the cream into them as soon as it is frozen in the tin.

Set the moulds in a tub of ice and salt. Just before you want to use the cream, take the moulds out of the tub, wipe or wash the salt carefully from the outside, dip the moulds into lukewarm water, and turn out the cream. You may flavor a quart of ice cream with 2 ounces of sweet almonds, and one ounce of bitter almonds, blanched, and beaten in a mortar with a little rose-water to a smooth paste.

Stir in the almond gradually, while the cream is freezing.

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