Caramel Ice Cream

6 tablespoonfuls sugar

1 pint milk

1 quart cream

1 1/2 cups sugar

1 teaspoonful vanilla

Put the six tablespoonfuls of sugar into an iron saucepan and stir until it melts and browns. Then add four tablespoonfuls of water; stir until the caramel is melted; add it to the milk in the double boiler, and then add the cup and a half of sugar. Stir until the milk is hot and the sugar melted. When cold, turn this into the ice cream freezer and pack with salt and ice. Turn the crank once or twice to make sure that it is ice-cold. Open and add the cream. Turn slowly until it begins to freeze, then rapidly for a few minutes. Remove the dasher, put on the lid, fasten the hole with a cork, draw off the water, and repack with salt and ice, using less salt. Cover and stand aside two hours to ripen. When first packing the freezer, use one-third as much salt as ice; have the ice very fine and the salt coarse.

All kinds of ice cream may be made after this recipe, changing the flavoring.

If all cream is preferred, scald one-half the cream, add the sugar, and when very cold add the remaining cream and freeze.

Do not stir too rapidly at first, or the cream will be buttery.

Bisque Ice Cream

1 quart cream

1 pint milk

1/2 cup stale bread-crumbs

2 cupfuls sugar

1/2 cup mixed chopped nuts

1 teaspoonful caramel

Grated yellow rind one lemon

1 teaspoonful vanilla

Put the milk in a double boiler, add the sugar and lemon rind and stir until hot. When cool, add the cream, the caramel and vanilla. Turn the mixture into a freezer, pack, and when very cold, stir slowly until it begins to freeze, then rapidly a few minutes until quite stiff. Open the freezer, remove the dasher, add the nuts and bread-crumbs. Repack for one hour.

Frozen Custard

4 Eggs

1 quart milk

1 cup sugar

2 teaspoonfuls vanilla

Add the sugar to the eggs and beat until very light. Put the milk in a double boiler, add the eggs and sugar and cook until the custard coats a knife-blade. Take from the fire, add the vanilla, and when cold, add a pint of cream. Put the mixture in a freezer and pack well; stir slowly until it begins to freeze, then rapidly for a few minutes. Repack and stand for an hour.