BLACKBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts very ripe blackberries, press them through a fine sieve into your sugar and cream, then strain all through a fine sieve into the freezer, and freeze.
FANCY NUT ICE CREAM.
24 eggs,
5 pounds sugar.
Beat well together, then add one gallon of sweet cream and 2 quarts of milk. Cook to a good scald, then add one more gallon of cream. When cool flavor vanilla and freeze. When frozen add 1½ pounds of chopped nut meats; any kind desired. Stir them in thoroughly before you pack your cream.
BISQUE ICE CREAM.
To 1 gallon of vanilla ice cream stir in 8 ounces of crushed, dry almond macaroons.