Chocolate Ice Cream

Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking.

Cocoa Ice Cream

1 pint milk

2 inches stick cinnamon 1 cup sugar

1/2 cup cocoa

Few grains salt 1 teaspoon cornstarch 1 egg beaten 1 pint cream

1 teaspoon vanilla

Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened ; cool, remove cinnamon, add cream and vanilla, and freeze.

Coffee Ice Cream

1 can evaporated milk 1 cup boiling water 1/2 cup sugar

2 teaspoons instantaneous coffee

Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream.

Mint Ice Cream

1 quart thin cream

1/2 pound mint stick candy

White of 1 egg

Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies.

Philadelphia Ice Cream

1 quart thin cream 3/4 cup sugar

Few grains salt

1 tablespoon flavoring

Mix and freeze.

Prune Ice Cream

1 1/2 cups hot milk 2 eggs slightly beaten

1/2 cup brown sugar 1 cup cream

2 cups cooked prunes

Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream.

Strawberry Ice Cream

1 quart strawberries

1 1/2 cups sugar

1 quart thin cream

Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze.

Vanilla Ice Cream

1 pint milk

1 cup sugar

2 eggs

Few grains salt

1 pint cream

1 tablespoon vanilla

Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze.