Take 1 quart of nut cream, 1 cup of sugar, 3 eggs, and 2 teaspoonfuls of vanilla. Beat the whites and yolks of the eggs separately, adding the sugar and yolks; then add the vanilla, the beaten whites, and lastly the nut cream. Freeze at once.
Take 1 quart of rich nut cream, either almond or peanut. If made from peanuts, the nuts should not be roasted very brown, only a yellow color. Add 1 cup of granulated sugar, and 2 teaspoonfuls of vanilla. Turn the cream into a double boiler, and cook for twenty or thirty minutes. Add the sugar before cooking, then cook, and add the vanilla, and freeze.
Take 3 pints of nut cream (made by adding 1/4 cup of light nut butter to each pint of water), 3 eggs, 3 teaspoonfuls of corn-starch, 1 1/2 cups of sugar. Scald cream in a double boiler, add corn-starch, cook five minutes, take from the fire, add eggs and sugar beaten together, and flavor with 1 tea-spoonful of vanilla or lemon extract; cool and freeze. Add 1 pint of fruit, if desired.
Make like recipe No. 3, and add 1 cup of mashed fruit to every quart of cream. If desired, the juice of the fruit only need be used.
Make the peanut milk by grinding the raw peanuts to a meal, but do not grind as fine as peanut butter; then to 2 cups of meal add 3 cups of water, and beat very thoroughly. Strain through two thicknesses of cheese-cloth, pressing out all the milk; put the contents of the bag into a bowl, and pour on 1 1/2 cups of water, beat very thoroughly, and strain the second time. Take the milk thus obtained, and cook in a double boiler for two hours or more, add two well-beaten eggs to each quart of milk, 3/4 cup of sugar, 1 teaspoonful of vanilla, and salt to taste. Stir in the ingredients thoroughly, and remove from the stove; put into a pan of cold water to cool. When cool, it is ready to freeze.
Take 1/2 pound or 2/3 cup of almond butter, and dissolve in 1 1/2 quarts of cold water, then add a pinch of salt, 2 beaten eggs, and 1/2 teaspoonful of vanilla. Beat well together and freeze. Any flavoring may be added that suits the taste of the family, or if preferred, grated pineapple, strawberries, or any fruit desired may be added.
Make the hickory cream as directed elsewhere, and to 1 quart of this cream add 2 well-beaten eggs, a pinch of salt, and sugar to suit the taste. Freeze without cooking.
Grind or mash the pine-nuts to a fine meal, and to each cup of the meal add 2 cups of cold or lukewarm water; beat with a spoon, and press through two thicknesses of cheesecloth. To each quart of this milk add 2 well-beaten eggs, a pinch of salt, sugar to suit the taste, and 1 teaspoonful of vanilla. Mix well, and freeze. The cream from any other nut may be made into ice-cream.