COFFEE ICE CREAM.
To 1 gallon of cream,
1 pound of sugar,
3 ounces good ground coffee, and
8 egg yolks.
Place the sugar and coffee and half the cream on a slow fire and stir until it comes to a boil, then mix the yolks with the remaining cream; stir all together and bring to a boiling point. Then strain through a fine sieve. When cool freeze.
CARAMEL ICE CREAM.
Place 1½ pounds of granulated sugar in copper kettle and melt slowly without water. When a good brown, slowly stir in one gallon of sweet cream, set off and add 4 pounds of granulated sugar and 2 gallons of cream. Flavor with 2 ounces of vanilla. When cool freeze.
FROZEN FRUITS.
The fruits used in this recipe should be soaked for at least 4 hours in brandy.