Take
1 pint of orange juice, 1 quart of cream, 1/2 box of gelatin, 3/4 pound of
sugar and Yolks of six eggs. Cover the gelatin with a half cupful of cold water
and soak for a half hour. Add a half cupful of boiling water, stir until the
gelatin is dissolved, and add the sugar and the orange juice. Beat the yolks of
the eggs until very light. Whip the cream. Add the uncooked yolks to the orange
mixture, strain in the gelatin, stand the bowl in cold water and stir slowly
until the mixture begins to thicken; stir in carefully the whipped cream, turn
it in a mold or an ice cream freezer, pack with
salt and ice, and
stand aside three hours to freeze. This should not be frozen as hard as ice
cream, and must not be stirred while freezing. Make sure, however, that the gelatin
is thoroughly mixed with the other ingredients before putting the mixture into the
freezer.