Handle gently, and serve at once.
ICE CREAM OF CREAM.
To a gallon of sweet cream add two and a quarter pounds of sugar, and four tablespoonfuls of vanilla or other extract, as freezing destroys flavors.
Freeze as directed.
ICE CREAM WITH EGGS.
Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk.

Boil for ten minutes, stirring often.

Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking from the fire as soon as it boils.
When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk, and freeze.

For strawberry or raspberry cream allow the juice of one quart of berries to a gallon of cream.

For chocolate cream grate half a pound of chocolate; melt it with one pint of sugar and a little water, and add to above rule.
WATER ICES.
Are simply fruit juices and water made very sweet, with a few whites of eggs whipped stiff, and added.