Ice Creams

The base of all first-class ice creams is as follows: - In two quarts of good cream dissolve one pound of loaf sugar, flavour as desired, and freeze as before directed. The product, when fruit juice has been added in due proportion, should be three to three and a half quarts of rich firm ice cream of the highest quality.

Flavours

For Vanilla use one tablespoonful of good extract of vanilla.

Lemon

Use three teaspoonfuls each of extract of lemon and lemon-juice.

Macaroon add two small teacupfuls of powdered macaroons, and one teaspoonful of extract of almond.

Coffee

Infuse four ounces of fine ground Mocha or Java coffee in a pint of boiling milk, stir the clear liquid into the cream and freeze.

Fruit Ice Creams

One quart of the fruit juice very finely strained, and one and a half pounds of fine white sugar added to the proportion of cream given above. Strawberry, raspberry, currant, pine-apple, orange, or any juicy fruit can be used, and when not in season the syrups will answer. French preserve of strawberry, with a little management, makes delicious ices.