[2750—FILBERT ICE-CREAM]
Slightly torrify three and half oz. of filberts; finely pound them, together with a few tablespoonfuls of milk, and set the resulting paste to infuse for twenty minutes in the boiled milk.
[2751—COFFEE ICE-CREAM]
Add two oz. of freshly-grilled and crushed coffee seeds to the boiled milk, and let them infuse for twenty minutes.
Or, with an equivalent amount of ground coffee and half a pint of water, prepare a very strong infusion and add it to one and a half pints of boiled milk.
[2752—CHOCOLATE ICE-CREAM]
Dissolve eight oz. of grated chocolate in half pint of water, and add thereto one quart of boiled milk, in which a large stick of vanilla has previously been infused. For this preparation, eight oz. of sugar and seven egg-yolks will be found sufficient, if the chocolate used be sweet.
[2753—WALNUT ICE-CREAM]
Finely pound three and a half oz. of well-peeled walnuts with a few tablespoonfuls of water, and set them to infuse for twenty minutes in boiling milk.