Apricot Ice Cream

1 pint milk

2 tablespoons flour 2 tablespoons water 1 cup sugar

2 egg-yolks 1 cup heavy cream 1 1/2 cups strained apricot-pulp and juice

Make custard as directed for vanilla ice-cream. When cool, add the apricot-pulp and juice, and freeze.

No. 2.

1 cup dried apricots 1 cup sugar

2 cups thin cream 1 cup milk

Soak the apricots over night and stew them until tender. Put them through a sieve. Add the sugar to the hot apricots, stirring until dissolved. When cold, add the cream and then the milk, stirring constantly. Freeze.

Banana Ice Cream

1 pint milk 1 tablespoon flour 1 tablespoon water 1/8 teaspoon salt 1 egg

1/2 cup sugar

1 pint thin cream

1/2 teaspoon lemon flavoring

2 bananas

Make custard as directed for vanilla ice-cream, American (page 563). Remove skins; scrape the bananas with a knife; put through a sieve, and add to the cold custard mixture. Freeze.

Berry Ice Cream

1 pint milk

2 tablespoons flour 2 tablespoons water 1 cup sugar

2 egg-yolks

1 cup heavy cream

1/4 cups crushed berries

Make custard as directed for vanilla ice-cream, American (page 563). When it has cooled, freeze partly; add the crushed berries, and complete freezing.

Caramel Ice Cream

2 cups milk

1 egg

1/2 cup sugar

1 cup thin cream 1/2 cup macaroons

Caramelize half the sugar (see Index). Combine the milk, beaten egg, sugar and caramelized sugar. Heat the mixture to the boiling-point. When cool, add the cream and the macaroons crushed fine. Beat well and freeze.

Bisque Ice Cream

Add one cup of macaroon-crumbs to caramel ice-cream.

Chocolate Ice Cream

1 pint milk

2 tablespoons flour 2 tablespoons water

1 cup sugar

2 egg-yolks

1 cup heavy cream 1 teaspoon vanilla 1 1/2 squares unsweetened chocolate

Make custard as directed for vanilla ice-cream, American (page 563), adding the chocolate to the milk when scalding. Cool and freeze.

Cinnamon Ice Cream

Use the recipe for vanilla ice-cream, American (page 563). When the milk is put on to scald, add a piece of stick cinnamon about one inch long and one square of chocolate, grated. Beat the custard thoroughly with an egg-beater to insure smoothness of color. The cinnamon imparts a rich, spicy taste that is as elusive as it is delicious.

General Directions For Making Fresh Fruit Ice Cream

Prepare any desired fruit by sprinkling sugar over it. Let it stand one hour, press through a coarse sieve and stir into vanilla ice-cream, American (page 563), when the cream is frozen to a mush.

If Seed Fruits, such as currants or berries are used, strain through a fine sieve or a piece of cheese-cloth and use the pulp only. This can be put into the freezer with the cream and not reserved until later, as in the case of the mashed fruits.

Crushed Pineapple with the addition of a little lemon-juice makes a particularly fine fruit cream.