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No. 111—PINEAPPLE ICE CREAM.
Quantity for 6–8 Persons.
- 1 qt. of cream
- 1 large pineapple
- Sugar
- Juice of ½ lemon
Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen.
No. 112—CHOCOLATE ICE CREAM.
Quantity for 6 Persons.
- 1 pt. of cream
- 1 pt. of milk
- 4 yolks of eggs
- ½ lb. of chocolate
- 1½ tsps. of vanilla
- About ½ lb. of sugar
Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze.
No. 113—COFFEE ICE CREAM.
Quantity for 6 Persons.
- 1 pt. of cream
- ¼ lb. of finely ground strong coffee
- 1 pt. of milk
- ½ lb. of sugar
- 4 yolks of eggs
Preparation: The coffee must steep in the milk for 1 hour, then strain through a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring constantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze.
No. 114—NUT ICE CREAM.
Quantity for 6 Persons.
- 1 pt. of cream
- 1 pt. of milk
- About ¼ lb. of sugar
- ½ lb. ground hazelnuts
- 3 yolks of eggs
Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly; then cooled, the nuts mixed in and the mass frozen.
Remarks: One teaspoonful of vanilla may be added.
No. 115—TEA ICE CREAM.
Quantity for 6 Persons.
- 1 pt. of cream
- 1 pt. of milk
- ⅛ lb. of sugar
- 2 tbsps. of fine tea
- 4 yolks of eggs
The preparation is the same as given under No. 113, Coffee Ice Cream. Instead of steeping the coffee in the milk, put in tea.
