ICE CREAM Coffee Cream.
cupful very strong coffee, 1 pint milk, 3 pints cream, 2 cupfuls sugar.
Heat the milk and half the cream in a double boiler. Put in the coffee and sugar, and stir until the latter is dissolved. Take from the fire, and when cool, put into the freezer with the uncooked cream. If you wish to have a light, more spongy cream, you may whip the uncooked cream, and stir this into the contents of the freezer when these have begun to congeal. Freeze, and when solid, pack for an hour before serving.
Lemon Cream.
1 pint cream, teaspoonful salt, I cupful sugar, I lemon.
Pare the rind off a lemon, cut in halves, remove the seeds, and squeeze out the juice. Strain the juice and mix it with the same amount of sug ar. Boil until dear, stir through the cream, and freeze.
Vanilla Ice Cream.
3 cupfuls milk, cupfuls whipped cream, cupful sugar, 2 eggs, 1 tablesp000nful McIlhenn y's Mexican Vanilla.
Beat the eggs with the sugar, scald the milk, blend, and pour the mix ture in a double boiler. Cook a few minutes to set the eggs, but not so the mixture thickens like a custard. Remove from the fire, cool, add the cream and vanilla. When cold, freeze.
Pistachio Cream.
1 quart cream, pound pistachio nuts, 1 quart milk, cupfuls sugar, 1 dessertspoonful pistache ex tract Shell the nuts and remove the out side skins; chop fine and rub to a paste, adding gradually the extract. Add the sugar to the milk, and stir in a double boiler until the sugar is dissolved and the milk hot. Stand until cold. Add a little cream grad ually to the nuts, continue rubbing constantly to a smooth paste, then add the entire quantity of cream. If the nuts are pale, add 2 drops green coloring. Add this to the milk, and f reeze.
Bisque Ice Cream.
Yolks 8 eggs, pints cream, Juice 1 orange, cupful sugar, saltspoonful salt, pound macaroons.
Beat the first 3 ingredients with a wire whip until the miiture is very smooth. Pour it into a saucepan, place over a slow fire, and stir con stantly until it is a custard. Do not
let it boil. Strain into a bowl which has been chilled; stir two minutes and freeze. Remove dasher, flavor with teaspoonful grated rind of orange or lemon, add the cream whipped stiff, and the macaroons crushed fine. Pack in ice and salt.
Strawberry Ice Cream.
1 quart strawberries, 1 quart cream, 2 cupfuls sugar.
Put half the sugar and half the cream in a double boiler over the fire; when the sugar dissolves, cool. Mash the strawberries, adding half the sug ar, then stand an hour. Press through a colander. Add remaining half the cream to the sweetened cream and freeze moderately stiff, then add the berries, and repack. If canned straw berries are used, half the sugar may be omitted.
Pineapple Cream.
1 quart cream, 2 cupfuls sugar, Juice 1 lemon, 1 large pineapple or 1 pint can.
Scald the cream with half the sug ar, stir until sugar- is dissolved, and cool. Grate the pineapple, mix with the rest of the sugar, and stir until dissolved. Add the remaining pint cream to sweetened cream, and freeze; add the lemon juice to the pineapple, and stir into the frozen cream; beat thoroughly and pack. If canned pine apple is used, add the lemon juice, and stir into the cream when cold.
Ginger Cream.
6 ounces preserved ginger, 2 tablespoonfuls lemon juice, 1 pint cream, cupful sugar.
Pound the sugar to a paste with the lemon juice. Mix sugar and cream, add to the ginger, press through sieve, and freeze.
Cocoanut Cream.
1 quart cream, 1 cupful sugar, 1 tablespoonful Mc Il henn y's Meidcan Vanilla, 1 cocoanut grated.
Scald half the cream with the sug ar. When cool, add the rest of cream, vanilla, and cocoanut; freeze.
Vanilla Cream with Extract.
1 quart cream, 1 cupful sugar, 2 tablespoonfuls McIlhenn y's Meidcan Vanilla.
Scald half the cream with sugar. When cold, add the remainder of the cream, vanilla, and freeze.
Ice Cream from Condensed Milk. 1 can condensed milk, 3 tablespoonfuls cornstarch, 1 tablespoonful Mcllhenn y's Mexican Vanilla.