Chocolate Ice-cream+

1 quart of cream.

1 pint new milk.

2 cups sugar.

2 eggs beaten very light.

5 tablespoonfuls chocolate rubbed smooth in a little milk.

Heat the milk almost to boiling, and pour, by degrees, in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return to the inner kettle. Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. Many think a little vanilla an improvement. When the custard is cold, beat in the cream. Freeze.

Almond Ice-Cream

3 oz. sweet almonds and 1 oz. of bitter, blanched, and, when cold, pounded to a paste, a few at a time, in a Wedgewood mortar, adding

2 tablespoonfuls of rose-water to prevent oiling.

3 pints cream - fresh and sweet. Nearly 2 cups of sugar.

1 tablespoonful of arrowroot, wet up with cold water.

Heat one pint cream almost to boiling, add the sugar, and when this is melted, the almonds. Simmer ten minutes, stirring often, remove from the fire, and let it stand together ten minutes longer in a covered vessel. Strain the cream, pressing the bag hard to get the full flavor of the almonds, return to the inner saucepan and stir in the arrowroot until the cream thickens - say five minutes. When cold, beat very light with an egg-whip, adding gradually the rest of the cream. It should be light in half an hour. Then freeze.

If you wish to mould your cream in fancy shapes, open your, freezer two hours after the second stirring and transfer the cream to a tight mould, having given it a third vigorous beating. Pack this down in ice and salt, and let it stand two hours longer than you would have done had it remained in the freezer.

Coffee Ice-Cream

3 pints of cream.

1 cup of black coffee - very strong and clear.

2 cups sugar.

2 tablespoonfuls arrowroot, wet up with cold water.

Heat half the cream nearly to boiling, stir in the sugar, and, when this is melted, the coffee; then the arrowroot. Boil all together five minutes, stirring constantly. When cold, beat up very light, whipping in the rest of the cream by degrees. Then freeze.

I cannot say certainly that this can be frozen without turning, although I see no reason why it should not, since the arrowroot gives it the consistency of custard.

Italian Cream+

2 pints of cream.

2 cups of sugar.

2 lemons - juice and grated peel.

2 tablespoonfuls of brandy.

Sweeten the cream and beat in the lemons gradually, not to curdle it; add the brandy and freeze in a patent freezer, or by turning quickly. In turning the freezer, open twice during the operation, to stir and beat the contents smooth.

Lemon Ice-cream+

1 quart cream.

2 lemons - the juice of one and the grated peel of one and a half.

2 cups of sugar.

Sweeten the cream, beat the lemon gradually into it, and put at once into the freezer. Freeze rapidly in a patent freezer, or the acid is apt to turn the milk.

You may make orange ice-cream in the same way.