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Peach Ice-Cream

Peel six ripe peaches and boil them in one-fourth pint of water till dissolved; pass the pulp through a fine hair-sieve, then mix with it one pint of syrup, one pint of thick cream, a few drops of essence of kernels, and color it lightly with a little cochineal. Put the preparation in a freezing-pot and work it till frozen. Fill a plain mould with the peach ice, put the lid on, and pack it in ice. When ready to serve, dip the mould in tepid water, wipe it and turn the cream out onto a dish.