Chocolate Cream Ice Recipe

For each quart of milk to be used for cream ice, melt from two to four ounces of chocolate; add about one fourth cup, each, of sugar and water and stir and cook over the fire until smooth and boiling, add to the milk and finish in the usual manner. A piece of stick cinnamon scalded in the milk or cream, gives a rich, spicy taste that is a great improvement to this ice. Strain the mixture before freezing.

Caramel Cream Ice Recipe

1 pint of milk. 6 egg yolks. 1 1/4 cups of sugar. 1 pint of cream.

Cook three fourths cup of sugar to the caramel stage, 345° to 350° Fahr. Remove at once from the fire and, while it is a golden-brown color, pour onto an oiled marble or platter to cool; then pound quite fine and add to the milk scalded over hot water; beat the yolks of the eggs with the rest of the sugar and a few grains of salt and, when the caramel is dissolved, cook these in the hot milk until the mixture coats the spoon; add the cream and strain, or reserve the cream until the custard is cold. A tablespoonful of vanilla may be added if desired. If preferred, boiling water may be poured into the caramel and the liquid caramel then poured into the milk.

Burnt Almond Cream Ice Recipe

Prepare as the above, adding a cup of blanched almonds, cut small and browned in the oven, to the caramel just as it is taken from the fire; pound the cooled mixture very smooth, adding a little cream if needed. Strain or not, as desired, before freezing.

Pistachio Cream Ice

Make a vanilla cream ice by any of the recipes given above; for each tablespoonful of vanilla extract used add one teaspoonful of almond extract. Tint with green vegetable color paste.

Strawberry Cream Ice Recipe

1 quart of rich cream. 1 pint of strawberry juice. 1 cup of sugar. 1 1/2 cups of sugar. The juice of 1/2 lemon.

Mix the cream and cup of sugar and turn the crank of the freezer until the mixture is partly frozen, add the fruit juice, mixed with the cup and a half of sugar, and finish freezing. The berries may be put through a potato ricer and strained through cheesecloth to exclude seeds. To mix the berries with the sugar and set them aside for an hour or two facilitates the removal of the juice.

Sultana Roll With Claret Sauce Recipe

Line a cylindrical mould (watertight, pound-size empty baking-powder boxes answer the purpose) with a pistachio cream ice, sprinkle the inside with sultana raisins cooked tender in sugar syrup at about 32° by the syrup gauge, fill the centre with Charlotte Russe filling, cover with pistachio cream ice and let stand an hour, packed in equal measures of ice and salt. Serve in slices with a claret sauce. The raisins may also be soaked in spirits.

Fig Cream Ice Recipe

Into an unflavored cream ice, made by any of the formulas, beat when frozen a cup of cooked figs, chopped fine, passed through a sieve and mixed with the juice of half a lemon and three or four tablespoonful of sherry. A plain vanilla, caramel or lemon cream ice is particularly good served with stewed bag figs.

Ginger Cream Ice Recipe

Add to three pints of plain cream ice, made by any of the recipes given above, when nearly frozen, a cup of preserved ginger, chopped fine, pounded in a mortar, passed through a sieve and mixed with three fourths cup of sherry wine; then finish freezing. Use one quart of milk, one pint of cream, one cup of sugar, two teaspoonfuls of cornstarch and three eggs or six yolks.

Coffee Cream Ice Recipe

To any one of the four recipes given for vanilla cream ice add two thirds cup of clear black coffee in the place of vanilla.

Cream Ice With Nuts Or Macaroons (Bisque)

To the recipe for Neapolitan cream ice, when frozen, beat in a generous cup of either chopped nuts or powdered and sifted macaroons.

Tutti-Frutti Cream Ice Recipe

To any of the recipes given for vanilla cream ice add, when frozen, six ounces - nearly a cup - of candied cherries, apricots, pineapples, etc., softened in hot syrup, or soaked in spirits, then drained and chilled.