Frozen Custard Or French Ice Cream

2 cups scalded milk.

2/3 cup sugar.

1 teaspoon corn starch.

2 eggs.

1/4 teaspoon salt.

2 teaspoons vanilla.

Mix sugar, salt and corn starch; add to beaten eggs. Pour hot milk over mixture. Put in a double boiler and stir constantly until mixture becomes thick enough to coat a spoon. Cool, flavor and freeze. 1 cup of thin cream may be added to the chilled custard before freezing.

The yolks of eggs only may be used in the custard, and when cool the stiffly beaten whites may be added. To this foundation different flavorings or chopped nuts may be used.

Fruit Ice Cream

Crush 2 cups of berries and press through a puree strainer or sieve. Prepare the custard and when cool add the fruit, additional sugar if needed, and the cream whipped or plain, and freeze.

Philadelphia Ice Cream

4 cups or 1 quart of thin cream. 1 cup sugar.

1 tablespoon vanilla.

The cream should not be too thick or it may form fine particles of butter while being stirred. Scald the cream and add the sugar. When cool add flavoring and freeze. Pack and let ripen for an hour or more.

Bisque Ice Cream

Add 1 1/2 cups of macaroon crumbs, rolled very fine, to the Philadelphia ice cream just before freezing. Pack and allow to ripen.

Chocolate Ice Cream

Add 1/2 cup of ground chocolate to the sugar of either custard or. Philadelphia ice cream.