Brown Bread Ice Cream
3 pints cream
1¼ cups dried brown bread crumbs
⅞ cup sugar
¼ teaspoon salt
Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.
Bisque Ice Cream
Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped.
Burnt Walnut Bisque
2 cups scalded milk