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PEACH CREAM ICE (another way)

Boil a dozen ripe peaches in syrup, and rub them through a sieve, as directed in the last recipe. Mix with the pulp a custard, made of half a pint of milk, the yolks of six eggs, and three ounces of sugar. Add two or three drops of cochineal to impart a pink tinge to the preparation, and freeze as directed in the preceding recipe. It may remain in the ice till wanted. Probable cost, 1s. 6d. per pint, with peaches 2d. each. Sufficient for a quart of ice.