Fig Ice Cream

3 cups milk 1 cup sugar Yolks 5 eggs 1 teaspoon salt

1 lb. figs, finely chopped 1 1/2 cups heavy cream Whites 5 eggs 1 tablespoon vanilla

2 tablespoons brandy

Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.

Junket Ice Cream With Peaches

4 cups lukewarm milk 1 cup heavy cream 1 1/4 cups sugar 1/8 teaspoon salt 1 1/2 Junket Tablets

1 tablespoon cold water 1 tablespoon vanilla 1 teaspoon almond extract Green Coloring 1 can peaches

Mix first four ingredients, and add junket tablets dissolved in cold water. Turn into a pudding-dish and let stand until set. Add flavoring and coloring. Freeze, mould, and serve garnished with halves of peaches, filling cavities with halves of blanched almonds. Turn peaches into a saucepan, add one-third cup sugar, and cook slowly until syrup is thick. Cool before garnishing ice cream.

Junket Ice Cream with Peaches. - Page 448.

Violet Ice Cream

1 quart cream 3/4 cup sugar Few grains salt

1/3 cup Yvette Cordial 1 small bunch violets Violet coloring

Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.

Neapolitan or Harlequin Ice Cream Two kinds of ice cream and an ice moulded in a brick.

Pistachio Fruit Ice Cream

3 cups milk 1 1/2 cups sugar Yolks 5 eggs 1/2 teaspoon salt 1 pint heavy cream

1 1/2 cups chestnut puree 1 teaspoon almond extract 1 tablespoon vanilla 3/4 cup glace fruits Maraschino

Green Coloring

Make a custard of first four ingredients, strain, cool; add cream, chestnut puree, flavoring, and glace fruit cut in pieces and previously soaked in Maraschino three hours. Color with leaf green; freeze, mould, pack in salt and ice, and let stand two hours. Serve with

Fruit Sauce. Drain syrup from a pint jar of canned strawberry, raspberry, or pineapple, heat to boiling-point, thicken slightly with arrowroot, and color with fruit red.

Nougat Ice Cream

3 cups milk

1 cup sugar

Yolks 5 eggs

1 teaspoon salt

1 1/2 cups heavy cream

Whites 5 eggs

1/3 cup, each, pistachio, filbert, English walnut, and almond meats 1 teaspoon almond extract 1 tablespoon vanilla

Make a custard of first four ingredients, strain, and cool. cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.

Orange Pekoe Ice Cream

2 cups milk

3 tablespoons Orange Pekoe tea 1 1/2 cups sugar

Yolks 4 eggs 1/4 teaspoon salt Grated rind 1 orange

1 pint heavy cream

Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547).

Orange Delicious

2 cups sugar

1 cup water

2 cups orange juice

1 cup cream

Yolks two eggs 1 cup heavy cream

1/4 cup shredded candied orange peel

Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs, and cook over hot water until mixture thickens. Cool, add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add orange peel. Line a melon mould with Orange Ice, fill with Orange Delicious, pack in salt and ice, and let stand one and one-half hours.

Flowering Ice Cream

Line two and one-half inch flower-pots with paraffine paper. Fill with ice cream, cover cream with grated vanilla chocolate to represent earth, and insert a flower in each.

Concord Cream

1 pint cream

1 1/4 cups grape juice

1/3 cup sugar

Lemon or fresh lime juice 1/2 cup heavy cream Pistachio nuts, finely chopped

Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts.

German Ice Cream

Mix one and one-fourth cups sugar, one tablespoon flour, and one-fourth teaspoon salt. Add two eggs slightly beaten and two cups scalded milk. Cook over hot water until mixture thickens, then add two squares melted chocolate, and cool. Add three cups cream and one tablespoon vanilla. Strain and freeze. Just before serving add three cups zweiback dried and broken in small pieces.