1276 | Peach Ice-cream.
—Put in a vessel half a pound of powdered sugar with six egg yolks, then mix well with the spatula for ten minutes; add a pint of boiling milk, stir for two minutes longer, and pour the whole into a copper basin. Place it on a hot stove, and heat it thoroughly, stirring continually, but not letting it boil; remove, lay it on the table, and mix in immediately one pint of sweet cream; then leave it to cool for thirty minutes. Have six ripe, fine, sound peaches, wipe them nicely, cut them in two, remove the stones, then mash them into the cream, mixing thoroughly for three minutes; strain through a fine sieve into a freezer, pressing the peaches through with a wooden spoon, then proceed to freeze, and serve precisely the same as for the vanilla ice-cream (No. 1271).