CHOCOLATE ICE CREAM.
1 gallon cream,
1¼ pounds XXXX sugar,
8 ounces extra heavy chocolate syrup.
Stir all together well and strain through a fine sieve; then it is ready to freeze.
PISTACHIO ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Strain through a fine sieve, then add ¼ pound pistachio nuts, ground very fine, and a little pistachio extract; you can add a little green color or leave it white so the green nuts will show in it; then it is ready to freeze.
VIOLET ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.