ICE CREAMS

Apple Mint Ice Cream
(Makes 2 quarts)

2 oz. bitter chocolate

1½ cups sweet milk

1 egg white

¾ cup apple jelly

1 cup whipping cream

3 drops oil peppermint flavoring

Cut chocolate into small pieces. Add to milk, and heat until chocolate is melted, beating occasionally to blend the chocolate with the milk. Cool. Whip egg white and jelly together until stiff. Add to chocolate milk, mixing thoroughly. Add mint flavoring and fold in whipped cream. Stir mixture thoroughly and chill. Freeze.

Banana Ice Cream
(Makes 2 quarts)

1 cup banana pulp

1½ cups confectioners’ sugar

2 cups heavy cream

⅛ tsp. nutmeg

1 tbs. powdered gelatine

2 eggs

1½ cups milk

1 tbs. lemon juice

⅛ tsp. salt

2 tbs. cold water

Beat eggs and sugar until light; add salt, nutmeg, milk, and gelatine which has been softened in the cold water and dissolved over a pan of hot water. Crush bananas with a silver fork to a fine pulp, stir in lemon juice, and add to mixture. Whip cream and add. Freeze.

Caramel Ice Cream
(Makes 2 quarts)

¼ cup sugar

½ cup water

2 egg yolks

½ cup sugar

¼ cup flour

1½ cups milk

½ tsp. vanilla

½ tsp. maplene flavoring

1 cup whipping cream

Heat ¼ cup sugar until it is melted. Cook 2 minutes, then add ½ cup water and stir until sugar is dissolved. Cook until syrup spins a thread. Pour gradually over egg yolks that have been beaten until light lemon colored, beating constantly. Blend ½ cup sugar and flour, add milk, and cook until thickened, stirring thoroughly and frequently. Add egg yolk mixture and cook several minutes longer. Cool. Stir in flavorings and fold in whipped cream. Freeze.

Chocolate Ice Cream
(Makes 2 quarts)

1½ cups milk

1½ cups confectioners’ sugar

6 tbs. grated chocolate

2½ cups heavy cream

2 eggs

2 tbs. cold water

1 tbs. vanilla extract

Beat eggs and sugar until light. Stir the cold water into chocolate and dissolve over hot water, then add to eggs and sugar. Stir in milk—strain through fine sieve. Flavor with vanilla, add salt to cream, and whip until stiff. Fold this into mixture. Freeze.

Chocolate Ice Cream
(Makes 2 quarts)

2½ sqs. chocolate cut into small pieces

¼ tsp. salt

2 cups milk

1 cup sugar

2 eggs

4 drops almond flavoring

1 tbs. vanilla

1 cup whipping cream

Melt the chocolate in a double boiler, add the salt, milk, and sugar, and scald thoroughly. Beat to blend the mixture. Separate the eggs and pour a little of this mixture slowly over the beaten egg yolks. Return all to the double boiler and cook until slightly thickened. Chill, add flavorings, and fold in the egg whites beaten stiff, then the cream whipped. Freeze.

Mrs. O. E. Frisbie, Wyoming.

Coffee Ice Cream
(Makes 2 quarts)

3 cups milk

1½ cups sugar

2 tbs. arrowroot

2 cups cream

6 tbs. ground coffee

2 eggs

Scald the coffee and milk to boiling point; strain through cheesecloth. Beat eggs, sugar, and arrowroot together, stir in milk, and cook in a double boiler until mixture thickens. Remove from fire and when cold add cream whipped stiff. Freeze.