Caramel Ice Cream

Put four ounces of granulated sugar in an iron frying-pan, and stir over the fire until the sugar melts, turns brown, boils, and smokes. Have ready one pint of boiling milk, turn the burnt sugar into this, stir over the fire one minute, and stand away to cool. When cold, add a half-pound of sugar, one quart of cream, and one tablespoonful of vanilla-sugar or the same of the extract; mix well, and freeze. When frozen, remove the dasher, stir into the cream one pint of whipped cream, re-pack, cover, and stand for two hours to ripen.

This will serve twelve persons.

Coffee Ice Cream

1 quart of cream 1/2 pound of pulverized sugar 4 ounces of Mocha or three ounces of Java

Have the coffee ground coarsely; put it in a farina boiler with one pint of the cream and steep for ten minutes, then strain it through a fine muslin, pressing it hard to get all the strength. Add the sugar, stir until it is dissolved, add the remaining pint of cream, cool, and freeze. Remove the dasher, re-pack, cover, and stand away for two hours to ripen.

This will serve six persons.

Chocolate Ice Cream

1 quart of cream 4 ounces of sweet chocolate 1/4 teaspoonful of powdered cinnamon 1 heaping tablespoonful of vanilla-sugar or one tablespoonful of the extract 1/2 pound of sugar Put one-half the cream, the chocolate, sugar, cinnamon, and vanilla-sugar on to boil; stir and beat until smooth; strain, while hot, through a fine muslin, add the remaining half of the cream, cool, and freeze. Re-pack, etc., the same as in preceding recipes.

This will serve six persons.

Lemon Ice Cream

1 quart of cream The grated rind of three lemons

9 ounces of sugar Juice of two lemons Juice of one orange

Mix the sugar, juice and rind of the lemons, and orange juice together, and stand in a cold place one hour. Put the cream into a farina boiler; and, when scalding hot, stand aside to cool. When cold, partly freeze, then add the sugar and lemon juice, which by this time should be thoroughly dissolved, turn the crank rapidly for five minutes, and finish the same as preceding recipes. This will serve six people.

Orange Ice Cream

1 quart of cream Juice of six oranges

3/4 pound of sugar Rind of one orange

Put one-half the cream on to boil in a farina boiler, add the sugar, and stir until it is dissolved. Take from the fire; and, when cool, add the juice and rind of the oranges, and the remaining half of the cream. Turn into the freezer, and freeze. Finish the same as preceding recipes.

Peach Ice Cream

Make precisely the same as Apricot, using large, mellow peaches in the place of the apricots.

Pineapple Ice Cream

1 quart of cream 1 pound of sugar

1 large, ripe pineapple or one pint-can

Juice of one lemon

Put one pint of cream in a farina boiler with half the sugar, stir until the sugar is dissolved, take from the fire, and stand aside to cool. Pare the pineapple, take out the eyes, cut open and take out the core; then grate the flesh, mix it with the rest of the sugar, stir until the sugar is dissolved. Add the remaining pint of cream to the sweetened cream, and freeze. Add the lemon juice to the pineapple and stir into the frozen cream, beat thoroughly, and finish as in preceding recipes.

If canned pineapple is used, add the lemon juice to it, and simply stir the whole into the cream when cold, and freeze.

This will serve eight people.