No. 1386 Orange Cream Ice.
Proceed precisely as in the last, but using the juice and rind of ten oranges instead of lemons as there directed.
No. 1387 Apricot Cream Ice.
Procure a dozen and a half of fine ripe apricots, which cut in halves, take out the stones, which break, extracting the kernels, which blanch in very hot water and skin, then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water, let them boil until almost forming a marmalade, when put them by in a basin, have the yolks of twelve eggs in a stewpan, with which mix by degrees a pint and a half of milk, set over the fire, keeping it stirred until thick enough to adhere to the back of the spoon, when pass it through a tammie into a basin, add the syrup and apricots, and when cold three glasses of noyeau, freeze as in (No. 1381), and when half frozen add a pint of good whipped cream.