e cold custard and continue
beating for a little while longer; then put it in a freezer and
freeze as directed.

266. +Fine Vanilla Ice Cream.+-- Beat the yolks of 8 eggs to a cream
and add gradually 1 quart sweet cream which has previously been
boiled and cooled; add 3/4 pound sugar, 2 teaspoonfuls vanilla extract
and stir the whole over the fire until nearly boiling; then remove
from fire and when cold strain it through a sieve and freeze as
directed.

267. +Custard Ice Cream.+-- Put 5 eggs in a saucepan and beat them to
a froth; add 1 cup sugar, 1 quart milk and set the saucepan in a
vessel of boiling water over the fire; stir constantly until the
custard nearly boils; then remove it from the fire and set the
saucepan in cold water; when cold strain it through a sieve, add 2
teaspoonfuls vanilla or lemon extract, put the custard in the
freezer and freeze as directed.

268. +Plain Ice Cream.+-- Put 2 teaspoonfuls cornstarch, 6 eggs, 2
cups sugar and 2 quarts milk in a saucepan over the fire and stir
till just about to boil; remove from the fire, flavor with lemon or
vanilla and finish as directed.

269. +Plain Ice Cream (another way).+-- Put 1 quart milk and 1 quart
rich, sweet cream with the yolks of 8 eggs and 2 cups sugar over the
fire and stir till just about to boil; remove from fire, beat the
whites of the 8 eggs to a stiff froth and add them to the custard;
add 3 teaspoonfuls vanilla and finish as directed.

270. +Pistachio Ice Cream.+-- 1/4 pound blanched pistachio nuts, 1/4
pound blanched almonds, 1 quart rich, sweet cream, 1-1/2 cups sugar,
the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the
nuts with a little water very fine; place a saucepan over the fire
with the cream, the yolks of the 8 eggs, sugar and vanilla and stir
until nearly boiling; remove from the fire, stir in the nuts and
when cold press the whole through a sieve; finish as directed.
Almond ice cream is made the same way.

271. +Maraschino Ice Cream.+-- Place a saucepan with 1 quart cream, 3/4
pound sugar and the yolks of 6 eggs over the fire and stir till it
nearly boils; remove from fire, strain through a sieve and when cold
add 1-1/2 gills maraschino; finish as directed. Rum ice cream is made
in the same manner.

272. +Caramel Ice Cream.+-- 1-1/2 cups sugar, the yolks of 7 eggs, 1
quart sweet cream and 1 tablespoonful orange blossom water; boil 1/2
cup sugar with 1/4 cup water until it turns to a light brown color,