Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.
French Ice Cream
1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above.
Frozen Pudding
3 cups milk
3 eggs
1 cup sugar
1 tablespoon corn starch
1 cup chopped mixed fruit
Scald milk in double boiler. Mix corn starch with a little cold milk; add beaten eggs, sugar and a few grains of salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds and 1 tablespoon candied pineapple. Freeze, but not too stiff; put into mold and pack in ice and salt until ready to serve.
Grape Sherbet
1 pint grape juice
1 cup sugar
1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.