Stir over the fire for
a minute, take from the fire, add the vanilla, and, when cold, add the
cream, and freeze.
This will serve eight persons.
VANILLA
1 pint of cream
1 pint of milk
1/2 pound of sugar
3 eggs
1/4 vanilla bean or a teaspoonful of good extract
Put the milk over the fire in a double boiler, and add the vanilla bean,
split. Beat the yolks of the eggs and the sugar until light, add the whites
beaten to a stiff froth, and stir into them the hot milk. Return the
mixture to the double boiler and cook until it begins to thicken, or will
coat a knife blade dipped into it. Take from the fire, strain through a
colander, and, when cold, add the cream, and freeze. Repack and stand to
ripen for three hours or longer.
This will serve eight persons.
WALNUT
1 pint of cream
1 pint of milk
2 eggs
1/2 pint of chopped black walnuts
1 teaspoonful of vanilla
1 teaspoonful of caramel
Beat the yolks of the eggs and the sugar until light; add the well-beaten
whites, and then the milk, scalding hot. Stir over the fire in a double
boiler until the mixture begins to thicken; take from the fire and add the
vanilla and caramel. When cold, add the walnuts and cream, and freeze.
This will serve eight persons.
NEAPOLITAN BLOCKS
These are made by putting layers of various kinds and colors of ice creams
into a brick mold.
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