This is a product of American invention, and is but little known abroad. In this country it is considered the choicest kind of ice cream. When properly made it consists entirely of sweetened and flavored cream, the flavor giving the specific name to the variety. The cream, which should not be too rich, may be scalded or not, as it suits the individual taste. It will expand more in freezing, if it be not cooked, giving an ice of light, fluffy texture, but of raw taste; what is gained in quantity is lost in quality. Cooking the cream obviates all danger of curdling, in case of atmospheric changes, and gives a firm, close-grained, velvety ice, which cuts like jelly. In scalding the cream, as in all dishes where milk or cream is called for, use a double-boiler, or a pail set into a kettle of hot water. The cream is scalded when tiny bubbles appear around the edge of the milk close to the vessel. Dissolve the sugar in the hot cream and when cold add the flavoring: in case an extract be used, one tablespoonful to each quart of cream will be needed.

In making a fruit cream - strawberry, raspberry, peach, etc. the fruit should be mashed, mixed with sugar or syrup and, after standing an hour, added to the cream when the latter is partly or wholly frozen. The quantity of sweetening to be used depends upon the acidity of the fruit. Strawberries and peaches may be pressed through a potato ricer, but raspberries must be sifted through a sieve fine enough to keep back the seeds. If the berries or fruit be not exceptionally fine-flavored, the juice of a lemon is required. When cream is not plentiful, milk and double cream, four parts of the former to one of the latter, jellied with junket tablets, or liquid rennet, give an article that approaches very nearly to the genuine Philadelphia ice cream.