This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
3 cupfuls milk
3 eggs (separated)
1 1/2 cupfuls sugar
3/4 tablespoonful any flavoring
Make a custard of the egg yolks, sugar, salt and milk. Cool, add the beaten whites, and the cream and flavoring. Freeze in three parts ice to one part salt.
Prepare the mixture for French Ice Cream. Stir in two cupfuls of sifted dry macaroons, and freeze very hard in three parts of ice to one part salt. Have ready some coarsely-pounded macaroon crumbs. Scoop out the cream in pyramids or balls, roll quickly in the crumbs and serve with a sauce of sliced and sugared peaches, crushed raspberries, or strawberries, or with canned or preserved raspberries, or strawberries.
1 quart milk
2 tablespoonfuls flour 2 eggs
1 cupful heavy cream or evaporated milk
2 1/2 cupfuls sugar
1/8 teaspoonful salt
1 1/2 to 2 boxes of strawberries
Scald the milk. Mix the flour in a little cold milk and add to the hot milk. Cook for ten minutes, then add the eggs and one-half the sugar beaten together; cook four minutes. Add the salt and cool. In the meantime, hull and mash the berries and mix them with the remaining sugar. When the custard is cool, add the cream and berries, and freeze in three parts ice to one part salt.
1 quart light cream 1 1/2 boxes strawberries
2 cupfuls milk
2 cupfuls sugar
1 1/2 tablespoonfuls corn starch
Wash and hull the berries, sprinkle them with sugar and let stand an hour, then mash and sift. Scald 1 1/2 cupfuls milk and mix the remaining half cup with the corn starch. Add to the hot milk and cook over hot water ten minutes or more, stirring constantly. Cool, add the cream and freeze to a mush in three parts ice to one part salt; then add the fruit and freeze till firm.
1 quart thin cream 1 cupful sugar
Few grains salt
2 cupfuls sifted peach pulp
Scald the cream and sugar together. Stir occasionally while cooling, add the salt and freeze to a mush in three parts ice to one part of salt. Then add the sifted peach pulp, and finish freezing.
3 cupfuls rich milk 1 1/2 cupfuls sugar 3 egg yolks Few grains salt
1 cupful heavy cream or undiluted evaporated milk
1/2 pound marshmallows cut in quarters
1 teaspoonful vanilla
Scald the milk. Beat the egg yolks and mix them with the sugar, add to the milk and cook over hot water, until the mixture coats the spoon, stirring constantly. Cool, pour in the cream, add the salt and flavoring and freeze in three parts ice to one part salt, till mushy. Then add the marshmallows and finish freezing. Serve with a garnish of whipped cream and shredded candied cherries.