Ice Cream with Maraschino, Prunelle, Kirsch, Tea or All-Flower

Place in a tinned basin twelve ounces of sugar, ten egg-yolks, the peel of one lemon and dilute with three pints of boiling milk; thicken the preparation on the fire while stirring, and as soon as done strain through a sieve into a vessel and stir occasionally till cold; freeze the same as explained in No. 3427; transfer the ice to a small long freezer to finish and when smooth and firm incorporate slowly into it a gill and a half of maraschino or one gill of kirsch or prunelle or else a gill of infused tea or highly concentrated all-flower, either of the two last named requiring the addition of a little rum. Both liqueurs and infusions should be mixed in the ice cream slowly.