The coffee and the chocolate pralinée.
The white ice-cream, plain or mixed with candied or preserved chestnuts, or with candied fruits cut into dice.
The maple parfait, which is quite new.
Fruit ice No. 2. Chocolate mousse.
Maraschino, curaçao, and noyau make delicious flavorings for cream.
RECEIPTS FOR ICE-CREAMS AND ICES
VANILLA ICE-CREAMS
NO. 1. PHILADELPHIA ICE-CREAM
- 1 quart of cream.
- ½ pound, or 1 cupful, of sugar.
- 1 vanilla bean or 1 tablespoonful of vanilla extract.
If the cream is very rich dilute it with a little milk, or the ice-cream will be too rich, and also it may form fine particles of butter while being stirred. Put the cream and the sugar into a double boiler and scald them; when they are cold add the flavoring. If a vanilla bean is used it should be infused with the cream when it is scalded. Freeze and pack as directed in general directions, page [490].