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XIII
—
ICE
CREAMS,
SORBETS,
SHER-
BETS,
WATER
ICES
AND
GRANITS
Giving
recipes
for
ice
creams
and
the
like
in
a
book
given
to
telling
of
beverages
would
seem
a
queer
conceit,
were
it
not
for
the
fact
that
ice
creams,
sherbets
and
water
ices
are
often
used
to
quench
the
thirst;
this
is
my
reason
and
my
only
excuse,
should
an
excuse
be
needed.
VANILLA
ICE
CREAM
i
quart
of
cream,
f
cupful
of
honey,
I
cupful
of
milk,
i
tablespoon
ful
of
vanilla
extract.
Heat
the
milk,
add
the
honey,
and
stir
until
melted
and
thoroughly
mixed.
Allow
to
cool
somewhat
;
add
the
cream,
vanilla
and
a
pinch
of
salt
(a
very
small
pinch),
and
freeze.
VANILLA
ICE
CREAM
(French)
2
cupfuls
of
scalded
milk,
i
cupful
of
sugar,
3
eggs,
i
teaspoonful
of
salt,
1
quart
of
thin
cream,
2
tablespoonfuls
of
vanilla.
Make
a
custard
of
the
first
four
ingredients.
Strain
and
cool
the
custard
and
add
to
it
the
cream
and
vanilla.
Freeze
until firm,
then
pack
in
ice
and
salt.
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