| 1 quart milk | 2 teaspoons cornstarch |
| 2 eggs | 1 tablespoon vanilla |
| 1 cup sugar | Few grains salt |
Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart.
581.—CHOCOLATE ICE CREAM
Follow recipe for Vanilla Ice Cream (see No. 589), adding two and a half squares of chocolate to the custard before cooking.
582.—COCOA ICE CREAM
| 1 pint milk | 1 teaspoon cornstarch |
| 2 inches stick cinnamon | 1 egg beaten |
| 1 cup sugar | 1 pint cream |
| ½ cup cocoa | 1 teaspoon vanilla |
| Few grains salt |
Scald milk with cinnamon; mix sugar, cocoa, salt, cornstarch, and egg, and cook with milk until slightly thickened; cool, remove cinnamon, add cream and vanilla, and freeze.
583.—COFFEE ICE CREAM
| 1 can evaporated milk | ½ cup sugar |
| 1 cup boiling water | 2 teaspoons instantaneous coffee |
Add boiling water to milk, and cool; add sugar and flavoring, and freeze. Serve in glasses and garnish with whipped cream.