The kind of cream usually made is composed of milk and a small proportion of cream, with eggs and sugar added to it. Dissolve one-half pound or so of sugar in one quart of milk, place it over the fire, and let it heat to the boiling point. In the meantime beat three eggs, pour the boiling milk into them, return to the fire, and stir until it begins to thicken. Then take it from the fire, stir again until quite smooth, flavor and allow it to cool. When cold, freeze it in the freezer.

Almond And Raspberry Ice-Cream

Blanch, peel and pound half a pound of Jordan almonds and half an ounce of bitter almonds. Boil three pints of cream or half milk and half cream, pour it into a stewpan and let it cool; then stir in half a pound of finely-powdered sugar, and when that is quite dissolved, beat it up sharply and stir in the yolks of twelve eggs, stirring over the fire without allowing it to boil, until the mixture thickens; add quickly the pounded almonds, and a tablespoonful of kirsch; strain the whole through a tammy cloth into a basin. Then mix one quart of raspberry juice and one quart of syrup at eighteen degrees by the saccharometer, or take two quarts of raspberry syrup made without vinegar, and strain through a sieve if necessary. Freeze these two mixtures in separate pots, and serve in layers.

Apricot And Pistachio Ice-Cream

Blanch, peel and pound a small quantity of pistachio kernels, say a quarter pound; boil some milk, and put the yolks of a half dozen eggs into a stewpan, with a little pounded sugar and the boiled milk. Stir over the fire until the eggs begin to thicken. Allow this to become cool, and then add the pounded pistachios and a little green spinach-coloring, straining the whole through a tammy-cloth into a basin. Make a pint or so of apricot puree (by stewing the fruit until soft and then rubbing it through a sieve), mix a pint of syrup, and strain through a sieve. Freeze the two mixtures separately, and serve them moulded together.

Banana Ice-Cream

Mix in a saucepan over the fire the following proportions: One pint of water, three teacupfuls of sugar, and after boiling for twenty minutes, add the pulp of half a dozen bananas, or one or two more, if strong flavor is desired, also adding the well-beaten yolks of three eggs. Stir well for six minutes, then remove from the fire, put in a bowl of cold water, and beat well for ten minutes. When cold, pass it through a tammy-sieve adding a quart of cream, turn the whole into the freezer, and let it remain until frozen, when it is ready for serving.

Brown Bread Ice-Cream

Grate enough brown breadcrumbs to fill two breakfast cups; boil a pint of milk and pour over the crumbs, flavoring with a breakfast cupful of noyau or maraschino syrup; when cold turn this preparation into a freezing-pot, and work it until frozen; then place it in the mould and pack in pounded ice and salt for two hours. When ready to serve, dip the mould in tepid water and wipe it, turning the contents out onto a fancy dish.