Frozen Whipped Cream.
Flavor and sweeten the cream, making it rather sweet. Whip it, and freeze the froth.
Vanilla Ice-cream.
Beat the yolks of eight eggs with three-quarters of a pound of sugar until very light. Put one and a half pints of rich milk on the fire to scald, highly flavored with the powdered vanilla-bean (say, one heaping table-spoonful). When the milk is well scalded, stir it into the eggs as soon as it is cool enough not to curdle. Now stir the mixture constantly (the custard pan or pail being set in a vessel of boiling water) until it has slightly thickened. Do not let it remain too long and curdle, or it will be spoiled. When taken off the fire again, mix in a quarter of a box of gelatine, which has been soaked half an hour in two table-spoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dissolve it, if it is not already sufficiently dissolved. Cool the custard well before putting it into the freezer, as this saves time and ice. When it is in the freezer, however, stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for two or three minutes longer, put it into a mold, and return it to a second relay of ice and salt. The powdered vanilla can be purchased at drug-stores or at confectioners’. It is much better than the extract for any purpose, and is used by all the best restaurateurs.