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Peach Cream Ice

Divide twelve ripe peaches into halves, blanch the kernels, and put them, with the fruit, into a stewpan, with a syrup, made by boiling in half a pint of water six ounces of loaf sugar until it is dissolved. Stir the contents of the saucepan over the fire until the fruit is reduced to pulp, then press it through a hair sieve into a basin. Add three-quarters of an ounce of gelatine, dissolved in half a pint of water, a pint of whipped cream, and three or four drops of prepared cochineal. Put the cream into an ice-mould that has a cover, and when it begins to thicken stir it well. When it is quite thick put on the cover, and spread some butter over the opening, so that no water may get through it. Let the ice and saltpetre be at least three inches thick around the mould. When quite firm the peach ice is ready for serving, but should remain till wanted. Probable cost, 2s. 6d. per pint, with peaches 2d. each. Sufficient for nearly three pints of ice.