Chocolate Ice-Cream

Melt two bars of sweetened vanilla chocolate with one or two tablespoonfuls of water; add a little cream or custard, and when smooth stir it into the remainder of the custard. Add half a tablespoonful of vanilla. Confectioners sometimes mix half a teaspoon-ful of Ceylon cinnamon with the chocolate. It gives a rich, spicy flavor.

Coffee Ice-Cream

Make half a cup of very strong black coffee for two quarts of cream; or boil half a cup of ground coffee in the milk.

Caramel Ice- Cream

Add half a cup of caramel (see page 134), and omit part of the usual amount of sugar.

Pineapple Ice- Cream

Add half a can of grated pineapple or one pint of the ripe fruit, grated.

Strawberry Ice-Cream

Sprinkle sugar over the berries; mash, and rub through a fine sieve. Measure the juice, and use one pint of juice to two quarts of cream or custard. Add more sugar as the berries require. Use the French bottled strawberries when the ripe fruit cannot be obtained.

Banana Ice-Cream

Make a custard with one pint of milk, one cup of sugar, and two eggs. When cold, add one pint of cream, and six bananas, sifted, or cut in thin slices. Add a little lemon juice if the bananas lack flavor.

Baked Apple Ice - Cream

Bake and sift six sweet apples. Add one quart of rich cream, and sugar to taste. When the sugar is dissolved, freeze.

Pistachio Ice- Cream

One cup of pistachio nuts, and one quarter of a cup of almonds, blanched, chopped, and pounded to a paste. Add this to any receipt for ice-cream.

Macaroon, Almond, Walnut, Cocoanut, or Brown Bread Ice-Cream may be made by adding one pint of either of the above ingredients to any receipt for icecream. Crumble the macaroons and cocoanut cakes, and brown them slightly; dry, crumble, and sift the brown bread, and chop the nuts fine.

Fruit Ice - Cream

Canned fruit, or ripe fruit sweetened to taste, and cut into small pieces, may be added to partly frozen cream, giving many delicious varieties. Use peaches, strawberries, raspberries, pineapples, apricots, or cherries.

Cafe Parfait

One pint of cream, one cup of sugar, half a cup of strong, clear coffee. Mix, chill, and whip. Take the froth off into a freezer or into a mould. Pack the mould in ice and salt, and let it stand two hours without stirring.

Glace Cream

Boil one cup of sugar and one scant cup of water until the syrup forms into a ball when rubbed in water between the finger and thumb. Then pour this syrup in a fine stream into the whites of three eggs beaten stiff, and beat till stiff and cool. Stir it into any frozen cream, made with a little less than the usual amount of sugar.

Fancy Ice Creams

Fancy ice creams depend largely for their right to this name, upon the moulding. Any good recipe for a cream ice or water ice may be used, but it is not advisable to attempt much in this line unless you have two freezers and a variety of fancy moulds. Plain brick moulds, melon moulds, brown bread moulds, pails, baking-powder cans, or fruit cans, if they are water tight, may all be utilized. Individual fancy moulds are quite expensive, but if one can afford their first cost, and is likely to use them often, it is cheaper in the end than to depend upon the confectioner.