When the mixture begins to
thicken, take it from the fire and stand it aside until perfectly cold. Add
all the flavorings. When the mixture is cold, add the cream, and partly
freeze it; then add the fruit, and freeze to the right consistency. This
should be packed at least two hours to ripen.
This will serve eight persons.
TUTTI FRUTTI, ITALIAN FASHION
1/2 pound of sugar
1 pint of water
1 pint of cream
1/2 pint of chopped mixed candied fruits
1 teaspoonful of vanilla
4 tablespoonfuls of sherry
Yolks of six eggs
Pour the sherry over the fruit. Beat the yolks until creamy. Put the sugar
and water over the fire, stir until the sugar is dissolved, and boil five
minutes; add the yolks of the eggs, beat until it again reaches the boiling
point, take from the fire and beat until cold and thick. Add the cream, the
fruit and the vanilla. Freeze as directed on page 7.
This is usually served in small ice cream glasses garnished with whipped
cream, or may be served plain. In the absence of ice cream glasses, use
ordinary punch glasses.
This will fill ten glasses.
LALLA ROOKH
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream.
Make a little well in the centre and fill the space with rum and sherry
mixed. Allow four tablespoonfuls of rum and six of sherry to each half
dozen cups.
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