Caramel Ice-Cream

Place in a copper basin ten ounces of sugar together with a small quantity of water and cook to a caramel, then pour it out onto a marble slab to become cool, after which pound it and again place it in the basin with half a dozen yolks of eggs, a quarter of a vanilla stick, and one pint of boiling milk. Cook over a slow fire without boiling, and remove when it covers the spatula. After it has become cold, add one pint of cream, straining it through a sieve, and freeze.

Chestnut Ice-Cream

Into a saucepan with twelve ounces of sugar put six ounces of chestnut flour, one stick of chopped vanilla, one and one-half pints of cream and the yolks of eight eggs. Beat all well together, and stir it over the fire until thick; then strain, pass it through a coarse hair-sieve, freeze it, add one-half pint of whipped cream, set it in a mould and pack in ice and salt; unmould just when serving.

Chocolate Ice-Cream

Put half a pound of chocolate in a saucepan over the fire, let it melt, and work with a spoon, add three pints of vanilla cream poured in gradually, and, lastly, five ounces of dissolved gelatine. Stir over the ice, turn in a mould packed with ice, and let it freeze.

Citron Ice-Cream

With lumps of sugar rub off the rind of a large citron, scrape them into a basin, and stir in the juice of a lemon, sweeten with sugar and two breakfast cupfuls of cream. Pour the mixture into a freezer, and work it thoroughly. When frozen, it is ready for use.

Coffee Ice-Cream

Put one breakfast cupful of ground coffee in a bottle with one pint of water, and allow it to steep all night, then strain it through a cloth previously rinsed in hot water. Beat twelve ounces of caster-sugar with one and one-half pints of cream, and mix this with the coffee. Place the mixture in a freezer, turn this about with one hand, and work the cream from the sides with the other. In this way, the cream can be frozen in a few minutes.

French Ice-Cream

Boil one quart of cream with a long vanilla bean, and then cool and strain. Beat the yolks of a dozen eggs, and mingle with three-fourths of a pound of sugar, mix the flavored cream with the eggs, stir over the fire, take it off as soon as it begins to thicken, and stir for five minutes, then cool and freeze.

Fruit Ice-Cream

Dissolve in the strained juice of three lemons, a quarter of a pound of sugar, and mix with it one wineglassful each of sherry and grape syrup and one pint of cream. Stir the mixture well, then turn it into the freezer, and work it until frozen, Mix with the cream a quarter of a pound of preserved fruits cut into small pieces, turn all into a mould, cover, and pack it in pounded salt and ice for an hour or so. Dip the mould quickly into hot water to loosen the cream, wipe it, and turn the contents onto a fancy dish.

Ginger Ice-Cream

Put the yolks of eight eggs into a saucepan with three-quarters of a pound of sugar and work it with a wooden spoon until quite frothy; stir in a pint of boiling milk and a little orange or lemon flavoring. Let it get cold and place in the freezer until it thickens. Put half a pound of preserved ginger into a mortar, pound it well, pass it through a fine sieve and add first a few tablespoonfuls of rum and then a few tablespoonfuls of the ice. When these ingredients are exhausted, place it again in the freezer, work it, and when firm, place on a paper on a dish in the form of rocks, and serve.