Burnt Almond Ice Cream

1 quart of cream 1/2 pound of sugar 1 tablespoonful of vanilla

4 ounces of shelled almonds 1 teaspoonful of caramel 4 tablespoonfuls of sherry

Blanch, and roast the almonds until a golden brown, then pound them in a mortar to a smooth paste. Put one-half the cream and the sugar on to boil, stir until the sugar is dissolved, then add the remaining pint of cream and the almonds; stand away to cool. When cold, add the caramel, vanilla and sherry, and freeze. When frozen, remove the dasher, repack the tub, cover with an old piece of carpet, and stand away two hours to ripen. This will serve six persons.

Apricot Ice Cream

1 quart of cream 3/4 pound of sugar

1 quart of apricots or one pint-can

Put half the cream on to boil in a farina boiler; when hot, add the sugar and stir until dissolved. Take from the fire, add the remaining half of the cream; and, when cold, freeze.

Pare and mash the apricots, and stir them quickly into the frozen cream. Turn the crank rapidly for five minutes, then remove the dasher, repack the tub, cover, and stand away two hours to ripen.

This will serve six persons.

Banana Ice Cream

6 large red or eight lady fingers 1 quart of cream

1/2 pound of sugar

Pare and mash the bananas. Put one pint of the cream on to boil in a farina boiler; when hot, add the sugar, stir until dissolved, and stand aside to cool. Beat and stir the bananas to a smooth paste, add them to the cream and sugar; then add the remaining pint of cream, and turn into the freezer and freeze.

This will serve eight persons.

Bisque Ice Cream

1 quart of good cream 1/4 pound of macaroons 2 lady fingers

1/2, pound of sugar 4 kisses 1 teaspoonful of vanilla

1 teaspoonful of caramel.

Pound the macaroons, kisses, and lady fingers (which should be stale) through a colander. Put one pint of cream on to boil, in a farina boiler, add to it the sugar; stir until boiling hot. Take from the fire, add the remainder of the cream; and, when cold, turn into the freezer and freeze. When frozen, add the vanilla, caramel, and the pounded cakes, and (if you use it) five tablespoonfuls of sherry; beat the whole until perfectly smooth. Drain the water from the tub, add more salt and ice, remove the dasher, cover the freezer, and let stand three or four hours to ripen.

Brown Bread Ice Cream

3 slices of Boston brown bread 1 quart of cream 1/2 pound of sugar

Toast and dry the bread in the oven, then pound it and sift it through a fine sieve. Put half the cream on to boil, add to it the sugar, stir until dissolved; add the remaining pint of cream, and stand away to cool. When cold, turn into the freezer and freeze. When frozen, beat into it the brown bread, take out the dasher, re-pack the tub, cover, and stand away to ripen.

Biscuit Ice Cream is made in precisely the same manner, using six ounces of wine biscuit, instead of the brown bread.