Brown Bread Ice Cream.
Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation for vanilla ice cream. The vanilla, and two-thirds of the second cupful of sugar must be omitted.
Macaroon Ice Cream.
Make a cream the same as for vanilla, except omit the second cupful of sugar and the vanilla flavor. Brown one dozen and a half macaroons into the oven. Let them cool; then roll them into fine crumbs. Add these and three table-spoonfuls of wine to the cream, and freeze.
Coffee Ice Cream.
Make the same as vanilla, with the addition of one cupful of strong coffee. This gives a strong flavor. Less can be used. The second cupful of sugar should be large.
Caramel Ice Cream.
Make the hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture, and put away to cool. When cold, add one quart of cream. Strain the mixture into the freezer, and freeze. The flavor of this cream can be varied by browning the sugar more or less.
Almond Ice Cream.
This is made the same as vanilla, except that one teaspoonful of extract of bitter almond is used for flavoring.