Chocolate Fig Ice Cream

4 ounces Lowney's Premium Chocolate 4 cups cream ¾ cup sugar.

1 tablespoon vanilla.

½ teaspoon salt.

1½ cups finely chopped figs.

Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stirring occasionally while freezing to keep figs from settling to the bottom.

Note. - If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy.

Chocolate Philadelphia Ice Cream

2 ounces Lowney's Premium.

Chocolate, or ½ cup Lowney's Cocoa ¼ cup hot water.

1 cup sugar 4 cups light cream ¼ teaspoon salt 1 teaspoon vanilla.

Melt chocolate, add remaining ingredients, and freeze.

Chocolate Junket Ice Cream

4 squares Lowney's Premium Chocolate.

2 cups cream.

3 cups milk.

1 junket tablet 1 tablespoon cold water 1 tablespoon vanilla l¼ cups sugar.

Scald milk; add melted chocolate and sugar; cook three minutes; cool. When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze.

Two squares of chocolate give a very delicately flavored cream.

Chocolate Ice Cream No. 1

4 cups cream 6 egg yolks l½ cups sugar.

4 ounces Lowney's Premium.

Chocolate ¼ teaspoon salt.

1 teaspoon vanilla.

Scald one cup of cream; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze.

Chocolate Ice Cream No. 2

2 ounces Lowney's Premium.

Chocolate 2 tablespoons sugar 2 tablespoons hot water 1 pint cream.

2 eggs ½ cup flour 2 cups milk 1 cup sugar ¼ teaspoon salt.

Beat eggs; add flour, one cup sugar, and milk; cook in double boiler twenty minutes. Melt chocolate; add sugar, boiling water; cook until glossy, then add to egg mixture; cool; add cream, salt, and freeze.

French Ice Cream

2 cups milk 2 cups cream 1 cup sugar.

4 to 6 egg yolks 1 tablespoon vanilla ¼ teaspoon salt.

Make a soft custard of milk, sugar and yolks of eggs. When cool, add cream whipped, salt and flavoring. Freeze.

Philadelphia Ice Cream

4 cups light cream, or 3 cups heavy cream and one cup milk.

1 cup sugar.

1 tablespoon flavoring.

¼ teaspoon salt.

Mix the ingredients and freeze without cooking.

Brown Bread Ice Cream

Add to French Ice Cream one cup brown bread crumbs dried. Freeze.

Banana Ice Cream

Add the pulp of four bananas and two tablespoons lemon juice to Philadelphia Ice Cream. Freeze.

Cocoa Nut Ice Cream

2 eggs l¼ cups sugar ½ cup flour 2 cups milk.

½ cup Lowney's Cocoa ½ teaspoon salt.

1 cup walnuts.

2 cups cream.

Mix cocoa, flour, sugar and salt; add eggs slightly beaten. When well blended, add scalded milk. Cook in double boiler, stirring constantly, twenty minutes. Add nuts finely chopped, flavoring and cream. Freeze.