Ice Cream!

Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it. hut your Pots very close. To six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small.

Person holding ice cream, by Alex Shu

Quite simply our aim is to encourage and support the production, vending and consumption of premium ice creams and other frozen treats.

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.

1. Set in your Pots of Cream
2. Lay Ice and Salt between every Pot
3. 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.

Then 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, Raspberries, 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.