1 quart cream
1 tea-cup brown bread-crumbs
¹⁄₂ lb. sugar
Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze.
*Caramel Cream Ice
8 ozs. powdered sugar
6 yolks of eggs
1 pint milk
1 pint cream
1 dessert-spoon vanilla
Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream.
*Chestnut Cream Ice
6 ozs. chestnuts
10 ozs. powdered sugar
1¹⁄₂ pints cream
Yolks of 8 eggs
1 dessert-spoon vanilla
¹⁄₂ pint whipped cream
Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould.
Coffee Cream Ice
2 ozs. best whole coffee, green or roasted
4 yolks of eggs
1 quart cream
¹⁄₂ lb. powdered sugar