Vanilla Rennet-Custard Ice Cream

2 rennet tablets

3 cups milk

2 tablespoons cold water

1 cup heavy cream

1 cup sugar

1 tablespoon vanilla

Dissolve rennet tablets in cold water. Warm the milk, cream, sugar and vanilla until lukewarm (110° F.). Remove from stove. Add dissolved tablets, stir a few seconds; pour at once into freezer can. Let set until firm and cool. Freeze.

Maple-Fruit Ice Cream

1 cup maple sirup

2 cups cream

1/2 cup candied cherries

1 cup crushed pineapple, fresh or canned

Combine all ingredients and freeze.

Marshmallow Ice Cream

1 pint milk

1 egg

3/4 cup sugar 1/8 teaspoon salt

1 pint thin cream 1 tablespoon vanilla 1/2 cup marshmallows

Make custard as directed for vanilla ice-cream. Add the marshmallows cut into small pieces. Cool and freeze.

Marshmallow Ice Cream 104Marshmallow Ice Cream 105

General Directions For Making Nut Ice Cream

Add one-half cup of chopped nuts to a quart of vanilla, chocolate or caramel ice-cream when the mixture is frozen to a mush. Finish freezing.

Orange Ice Cream

1 cup milk

2 tablespoons flour 2 tablespoons water 1 cup sugar

2 egg-yolks

1 cup heavy cream

1 cup orange-juice

Make custard as directed for vanilla ice-cream, American (page 563). Cool, add the orange-juice slowly, then freeze.

Peach Ice Cream

No. 1.

1 pint milk

2 tablespoons flour 2 tablespoons water 1 cup sugar

2 egg-yolks

1 cup heavy cream

2 cups peach-pulp and juice

Make custard as directed for vanilla ice-cream, American (page 563). When cool, add the peach-pulp and juice, and freeze.

No. 2.

1 cup fresh peach-pulp 1/2 cup sugar

1/4 cup boiling water 2 cups cream

Make a sirup by boiling the sugar and water together for five minutes. Add the peaches and put the mixture through a strainer. Add the cream and freeze.

Pistachio Ice Cream

Use the recipe for vanilla ice-cream, American (page 563). Scald three-fourths cup of blanched pistachio nuts with the milk. The mixture may be colored with green vegetable coloring, and the nuts may be put through a food-chopper, if desired. Cool and freeze.

Prune Ice Cream

1 cup prune-pulp 1 cup sugar Juice of 1 lemon Juice of 1 orange

1/8 teaspoon salt 1/2 cup milk 1 cup cream

Rub cooked prunes through a sieve, to obtain the pulp. Add the remaining ingredients, the cream, whipped, last of all, mix thoroughly and freeze.

Raspberry Ice Cream

1 quart raspberries

2 cups sugar

1 quart cream

Mash the berries and sugar together, and let them stand for an hour. Rub through a strainer, add the cream, and freeze.

Rose Ice Cream

4 cups light cream 3 cups heavy cream 1 cup milk 1 cup sugar

1 to 2 teaspoons rose extract

1/4 teaspoon salt

Pink vegetable coloring

Mix all the ingredients together thoroughly and freeze without cooking.