Peach Ice Cream

One quart nice ripe peaches after they are mashed fine, about 1 quart of pure sweet cream, 4 cups sugar and whites of 2 eggs. Freeze without cooking.

Ice Cream

Heat thoroughly 1 quart milk, 1 cup sugar and 5 eggs well beaten. When cold flavor and add 1 pint cream.

Ice Cream

Twelve eggs well beaten, 1 gallon milk, 4 teacups sugar, 1 pint rich cream, flavor to taste. Heat milk to boiling point. Turn on to the eggs and sugar. When cool enough to freeze add cream and flavoring. One-half of the above ingredients will make a gallon of ice cream. Instead of the cream, 2 teaspoons cornstarch dissolved in a little cold milk and stirred into the boiling milk can be used with satisfactory results.

Ice Cream (Fine)

One pint fresh cream, 1/2 can condensed cream, 5 eggs, whites and yolks beaten separately, 1 1/2 (large) cups sugar beaten with yolks of eggs. Flavor with vanilla. Do not boil. This makes 1 gallon. (Sweetening and flavoring freeze out some).