Ice Cream Recipes

Burnt Almond Ice Cream    

     1 quart of cream
   1/2 pound of sugar
     4 ounces of sweet almonds
     1 tablespoonful of caramel
     1 teaspoonful of vanilla extract
     4 tablespoonfuls of sherry

Shell, blanch and roast the almonds until they are a golden brown, then
grate them. Put half the cream and all the sugar over the fire in a double
boiler. Stir until the sugar is dissolved, take it from the fire, add the
caramel and the almonds, and, when cold, add the remaining pint of cream,
the vanilla and the sherry. Place in freezer.

This quantity will serve eight persons.

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 Apricot Ice Cream

     6 ounces of sugar
     1 quart of cream
     1 can of apricots or
     1 quart of fresh apricots

If fresh apricots are used, take an extra quarter of a pound of sugar. Put
half the cream and all the sugar over the fire in a double boiler and stir
until the sugar is dissolved; take from the fire and, when cold, add the
remaining cream. Turn the mixture into the freezer, and, when frozen fairly
stiff, add the apricots after having been pressed through a colander.
Return the lid, adjust the crank, and turn it slowly for five minutes, then
remove the dasher and repack.

This quantity should serve ten persons.

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