ther; then set your pan over the fire, and keep stirring it with a wooden spoon till you see your composition is near boiling, when take it off immediately; for from the moment you set your composition over the fire till that it offers to boil, it has a sufficient time to incorporate well and thicken sufficiently, without need of boiling; and should you let it boil, you would risk the turning your cream into whey, on account of the yolks of eggs, which would do too much. Take great care likewise your cream is fresh and sweet, for, otherwise, as soon as it is warm it will turn into curds and whey; therefore take care to stir it continually, from the time you set it on the fire till you take it off; after which pour it into a sieve and pass it into a pan, then put it in the sabotiere to make it congeal after the usual manner.
To make Chocolate Cream Ices.
Take any quantity of chocolate, melt it over the fire in a small pan; when melted, pour it into that where you are to make your cream; break your yolks of eggs into it, and proceed as directed for the pistachio nuts.
To make Coffee Cream Ices.
Take about a pint of coffee made with water, and rather strong, when settled draw it clear, and add half a pound of sugar; set it on the fire and let it boil till your sugar is at a very high degree; take it off from the fire and let it cool, after which make your cream, as before directed, with the yolks of eggs, and put your coffee in, then proceed as usual.
To
