1 egg.
1 tablespoonful of vanilla.
Set the milk on the fire, in the double-boiler. Put the flour, half the sugar, and the unbeaten egg in a bowl, and beat until light. Stir this into the boiling milk, and cook for fifteen minutes, beating frequently. On taking from the fire, add the remainder of the sugar and the cream. Beat well, and set away to cool. When cold, add the flavor, and freeze.
Any other flavor may be substituted for vanilla. For coffee ice cream use three tablespoonfuls of the extract of coffee; for lemon, three fourths of a tablespoonful of lemon extract.
Chocolate Ice Cream.
Make the foundation the same as for vanilla cream. Shave one ounce of plain chocolate and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir this over a hot fire until smooth and glossy; then stir it into the cooking mixture. Finish with the cream and sugar, the same as when making the vanilla cream, and freeze.
Pistachio Ice Cream.
Make the cream the same as for vanilla ice cream, but flavor with a teaspoonful of pistachio extract and half a teaspoonful of almond. Color with one eighth of a teaspoonful of the green coloring that can be bought of first-class grocers. This is a delicious cream.
Be sure to get the flavor and coloring of a reputable manufacturer.