To Ice Cream Recipe

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either

plain or sweeten'd, or Fruit in it; shut your Pots very close; to

six Pots you must allow eighteen or twenty Pound of Ice, breaking

the Ice very small; there will be some great Pieces, which lay at

the Bottom and Top: You must have a Pail, and lay some Straw at the

Bottom; then lay in your Ice, and put in amongst it a Pound of

Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between

every Pot, that they may not touch; but the Ice must lie round them

on every Side; lay a good deal of Ice on the Top, cover the Pail

with Straw, set it in a Cellar where no Sun or Light comes, it will

be froze in four Hours, but it may stand longer; than take it out

just as you use it; hold it in your Hand and it will slip out. When

you wou'd freeze any Sort of Fruit, either Cherries, Rasberries,

Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as

hollow as you can; put to them Lemmonade, made with Spring-Water and

Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit

hang together, and put them in Ice as you do Cream.