Home › The World's Kitchen › Christmas Ice Cream

Christmas Ice Cream

Prepare a pint only vanilla ice cream. Place two gills thick cream in a copper basin, set basin on ice, sharply whisk cream to stiff froth, add an ounce powdered sugar, briskly beat up for two minutes longer, add to vanilla with two tablespoons maraschino and mix well with spatula. Beat up whites of three eggs to a stiff froth, adding two tablespoons fine sugar, six drops vanilla essence, and gently mix. Place a pint milk in a small sautoire with an ounce sugar, let come to a boil, take up the egg-whites preparation by spoonfuls, drop into boiling milk and let boil for two minutes. Carefully turn over, cook for two minutes more, lift up with skimmer, place on a cloth and let thoroughly cool off. Line bottom of a quart-brick ice-cream mould with a sheet of paper, drop in half the quantity of ice-cream preparation and arrange eggs crosswise on top of vanilla. Drop in balance of vanilla, arrange another sheet of paper on top, tightly cover brick, bury it in ice-cream tub with broken ice and rock salt around and let freeze for one and a half hours. Remove, immerse in lukewarm water for a few seconds, take out, wipe all around, unmould, remove papers, turn on cold dish over a napkin and serve.