Make same as plain ice cream, except sweeten with a thick caramel syrup, and use twice as much as would be needed of a plain syrup of sugar and water boiled together because the sugar, when caramelized, is less sweet, or use enough caramel for flavor and color, and finish sweetening with plain sugar.
Prepare the cream and sweeten as for plain ice cream. Put two tablespoonfuls of cocoa in a saucepan, and add enough cold water to make it a thin batter. Stir over the fire until cooked, then stir into the hot cream. When cold, flavor with one tablespoonful of extract of vanilla, put in the egg white after packing, and just before beginning to turn, same as before.
Milk, one pint; eggs, two, or one large one; flour, two tablespoonfuls; sugar, one cup; cream, one quart; vanilla, one tablespoonful. If you make the chocolate without cream, use whole milk. Chocolate, two ounces of Baker's. Scrape chocolate and melt with equal quantity of sugar and two tablespoonfuls of water. Cook milk, flour and sugar together, and pour over the eggs. Cool, flavor, and freeze.
This is made by adding to plain ice cream, when nearly-frozen, the following mixture: Boil together one cup of sugar, one cup of water, and one-eighth of a teaspoonful of cream of tartar until it will form a soft ball when dropped in cold water. Pour this boiling hot, in a small stream over the well-beaten whites of three eggs, and beat until it is cool. Flavor same as the ice cream. Open the freezer, put the mixture in, and turn the freezer until it is thoroughly mixed. A bomb glace is a glace cream and an ice of some fruit molded in a spherical form. The fruit usually is on the outside, completely covering the cream.
A biscuit glace is a glace cream molded in individual forms. These biscuits are usually composed of two kinds of cream, or of an ice and a cream packed in the small paper cases in which they are served, and then put into a freezing can until very hard.
Make a boiled custard, using two large eggs to a pint of milk. Beat the eggs, have the milk boiling hot, and pour a little at a time on the eggs, stirring well. When ready, put the whole in the double boiler, add the sugar, and cook until the custard coats the spoon. When cool, use two pints of cream and one pint of the custard, flavor, and freeze as before.
Any variety of ice cream desired can be made from this by varying the flavoring, adding chopped nuts, etc. Mousses, etc., are frozen by packing the molds in ice, and leaving untouched for several hours.
Parfaits are frozen like ices. One cup of double cream, one-third cup of sugar, one-fourth cup of black coffee. Mix the coffee and the cream, whip, skim off the froth, mold, and pack.
Have double cream very cold, in an earthen bowl, beat and drain. The bowl, cream, and whip should be cold for beating cream. When not cold, the cream will make butter. Mix with the cream enough strawberry syrup to flavor it, put into a mold, pack in salt and ice, and let stand several hours. The syrup both sweetens and flavors the cream.