Add one cup preserved ginger chopped fine, two tablespoons lemon juice, and three tablespoons ginger sirup to [Philadelphia] or [French Ice Cream]. Freeze.
Macaroon Ice Cream
Add one cup dried and pounded macaroons to [French] or [Philadelphia Ice Cream]; flavor with one half teaspoon almond extract, one tablespoon sherry, and one half teaspoon vanilla. Freeze.
Cocoa Ice Cream
- 2 cups milk
1 cup sugar
1 tablespoon cornstarch or arrowroot
4 egg yolks
2 cups cream, or
2 cups milk and
2 tablespoons butter
¼ to ½ cup Lowney’s Cocoa
1 teaspoon vanilla
¼ teaspoon salt
Mix cocoa, sugar and cornstarch or arrowroot; add scalded milk, and cook twenty minutes in double boiler. Beat eggs; add cream, or milk and butter; pour on to this mixture, cornstarch mixture. Add vanilla and freeze.
One cup raspberry juice added just before freezing gives a pleasant variety. See colored illustration, [Plate XVII], opposite.
COCOA ICE CREAM
Plate XVII. For Receipt see [page 298]