[275.] Coffee Ice Cream, No. 2.— ¾ pound sugar, 1 quart sweet cream, the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the coffee in a pan over the fire and put it into half of the boiling cream; cover and let it stand till cold; put the remaining cream, yolks and sugar in a saucepan over the fire and stir till nearly boiling; remove from the fire, add the coffee cream with the beans and let it stand till cold; then strain through a sieve and freeze as directed. 2 ounces freshly ground coffee may be used instead of the beans.
[276.] Ice Cream (Simple).— 1 quart sweet cream, 1 cup sugar and 2 teaspoonfuls vanilla or lemon extract; mix this well together, pour into a freezer and finish as directed. Or take equal parts of cream and milk; to 1 quart of this add 1½ cups sugar and any flavoring that may be desired; pour into the freezer and finish as directed.
[277.] Plain Chocolate Ice Cream.— 2 pints cream, 1 pint milk, 2 cups sugar, ¼ pound Baker’s grated chocolate and 2 teaspoonfuls vanilla extract; place a saucepan with the milk, chocolate and cream over the fire, add the sugar, stir and boil for a few minutes; remove from fire and when cold freeze as directed.
[278.] Nut Ice Cream.— ½ pound blanched walnuts, the yolks of 6 eggs, 1½ cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound the walnuts fine; put the cream, yolks, sugar and vanilla in a saucepan and stir over the fire till nearly boiling; remove from the fire, add the nuts and when cold strain it through a sieve; freeze as directed.
[279.] Fine Chocolate Ice Cream.— ½ pound grated chocolate, ½ pound sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful vanilla extract; place a saucepan with ½ pint cream and the chocolate over the fire and stir and boil till chocolate is dissolved; stir the yolks, sugar, the remaining cream and vanilla together, add it slowly to the chocolate and continue stirring until nearly boiling; remove from fire and finish as directed.
[280.] Strawberry Ice Cream.— 1 pint ripe strawberries, 1 pint rich, sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash and drain the berries, mash them fine and mix with the sugar; cover and let stand till sugar is melted; press them through a sieve, mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed. Raspberry, peach and apricot ice creams are made the same way.
[281.] How to Make Ice Cream Without a Freezer.— The process is so easy of manipulation and the expense incident thereto so small that most anybody can prepare it without any great trouble. All that is necessary for its preparation is a butter tub or a large pail, some ice, rock salt, a tin form with tube in the center and a cover that fits it closely. The ice is best broken to pieces by putting it into a coarse bag and pounding with a hatchet. By this process no ice is wasted and there is no muss.
[282.] Vanilla Ice Cream, No. 1.— Set a plain tin form with tube in the center into cracked ice and salt; place a saucepan with 1 quart milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful cornstarch over the fire and stir with an egg beater till nearly boiling; remove from the fire, set saucepan in cold water and continue stirring till cold; then add the whites of the 6 eggs, beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour this into the form, put on the cover and paste a strip of buttered paper around its edge, to prevent the salt water from entering; put a thick layer of cracked ice in the bottom of a butter tub and sprinkle over it a handful of rock salt; set the form onto the ice and fill the space between it and tub with cracked ice and salt; lay a thick layer of ice on top of form and sprinkle with salt; cover the tub with a carpet or bag and let it stand in a cool place for 4 hours; when ready to serve take the form out of the ice, remove the paper, dip the form into hot water, quickly wipe dry, turn the cream onto a dish and serve.
[283.] Vanilla Ice Cream. No. 2.— Place a deep kettle into cracked ice and put into it 1 quart rich, sweet cream; beat this with an egg beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls vanilla extract; put the cream into a tin form with a tube in the center, cover tightly, paste a strip of buttered paper around the edge of cover and finish the same as in foregoing recipe. Note.—For chocolate cream dissolve ¼ pound grated chocolate in ½ cup water, let it boil for a few minutes and when cold stir into the whipped cream prepared as above. Preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice. 1 dozen macaroons pounded fine and mixed with the whipped cream is also excellent. Pumpernickel cut in slices, dried in an oven and rolled fine may also be used. Candied fruit cut into pieces and fresh or preserved strawberries, as also cherries, apricots and oranges, can be used in the same way. For a small family 1 pint of cream will be sufficient.
[284.] Fruit Ice Cream.— Stir 1 quart cream with the yolks of 6 eggs and 1½ cups sugar over the fire till it nearly boils; remove from fire and when cold put the cream into the freezer and work till half frozen; then add any kind of fruit—either fresh strawberries or preserved pineapple cut into dice, ripe peaches cut into quarters, preserved pitted cherries or apricots; then finish as directed. The fruit may also be stirred into Custard Ice Cream in the same manner.