Vanilla Ice Cream

A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat the sugar and eggs to a cream, stir into the hot milk and beat briskly until thick, remove from the fire, strain; when cold, freeze.

Coffee Ice Cream

A quart of rich milk, three-quarters of a pound of sugar, five ounces of coffee, eight egg yolks. Grind the coffee and stir it into half a pint of boiling milk, set it one side; put the rest of the milk in a double boiler, beat the eggs and sugar together until light, stir into the hot milk, stir briskly until it thickens, add the milk and coffee, turn it into a bowl and let it stand until the last moment; strain and freeze.

Strawberry Ice Cream

A pint of cream, a pint of strawberry puree and three-quarters of a pound of sugar. Mix the sugar and strawberry puree together and let it stand until the sugar is dissolved, then add the cream; pass it through a sieve and freeze.

Raspberry Ice Cream

Follow the recipe for strawberry ice cream, using a little less sugar. All kinds of fresh fruit purees may be used for ice creams.

Walnut Ice Cream

Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.