1 quart cream
1 tablespoon vanilla extract
1/2 pound of sugar
Put the cream and sugar into a double boiler, and scald them; when they are cold, add the flavoring, and freeze.
Roll or pound six stale macaroons, and add to the vanilla mixture, letting it stand a half hour before freezing.
Blanch two ounces of pistachio nuts by pouring over them boiling water so the skins can be removed. Pound the nuts in a mortar to a smooth paste, using a few drops of cream to prevent oiling. Add the nuts to one quart of vanilla cream mixture. Color it green, add a little orange-flower water, and freeze.
Melt 4 ounces of chocolate in a small saucepan placed over hot water, and add to the mixture for vanilla ice-cream while it is hot. Pour in slowly and stir well. Freeze and pack until used.
2 cups water 1 cup sugar
1 pint can grated pineapple 2 tablespoons lemon juice
2 cups whip from cream
Make a syrup of the sugar and water, add the grated pineapple and lemon juice. Freeze slightly, then add the whip from cream and continue freezing.
1 cup water
1/2 cup very thin orange rind
1 cup orange juice
1/4 cup lemon juice
I cup grated pineapple
Make a syrup of the sugar, water and orange rind. Mix the fruit juices, grated pineapple, salt and buttermilk. Pour the syrup through a strainer into this mixture. Mix well, freeze slightly, add the cream, and finish freezing.