Neapolitan ice creams are made the same as Philadelphia ice creams excepting the use of eggs in their composition.

Caramel

1 quart of cream 1/2 pound of sugar

6 eggs

3 tablespoonfuls of caramel

1 teaspoonful of vanilla

Beat the yolks of the eggs until creamy, then add the sugar, and beat again until very light. Whisk the whites to a stiff froth, stir them into the yolks and sugar. Put the cream on to boil in a farina boiler; when boiling, stir in the eggs and sugar, and stir and cook until the the mixture begins to thicken. Take from the fire, strain through a fine sieve, and let stand till cold, then add the vanilla, pour into the freezer, and freeze. Finish the same as Philadelphia ice creams.

This will serve ten persons.

Chocolate

1 quart of cream 1/2 pound of sugar 1 tablespoonful of vanilla

6 eggs

A small piece of stick cinnamon

4 ounces of sweet chocolate

Put the cream and cinnamon on to steep in a farina boiler. Beat the yolks of the eggs and sugar together until very light. Whisk the whites of the eggs to a stiff froth, then add them to the yolks and sugar; stir this into the cream, and stir and cook until it begins to thicken. Take from the fire, strain, add the chocolate grated, and strain again. Stand away to cool. When cold, freeze and finish as in preceding recipes.

This is very nice with whipped cream served around it.

Sufficient for ten persons.

Vanilla

1 quart of cream 6 eggs

1 vanilla bean or two table-spoonfuls of extract

3/4 pound of sugar

Put the cream on to boil in a farina boiler. Split the bean, scrape out all the seeds and pulp, and mix it with the sugar. Put the outside of the bean into the cream to steep. Beat the yolks and sugar together until light, then whisk the whites to a stiff froth, stir them into the eggs and sugar, then stir them into the boiling cream. Stir over the fire until it begins to thicken or coats a knife-blade when dipped in it. Take from the fire, strain, and stand away to cool. When cold, turn into the freezer, pack, and stir occasionally for ten minutes, until the mixture is icy cold, then beat rapidly and steadily until frozen. Finish as in preceding recipes.

This will serve ten persons.

All the fruit creams given in preceding recipes may be made in Neapolitan creams, allowing six eggs and three-quarters of a pound of sugar to every quart of cream.