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Classic
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page 170
1/2 teacup of whisky,
1 teacup of raisins or cherries.
Make a syrup of the sugar and add 1 tablespoon gelatine. Flavor with vanilla.
When syrup is cool, pour into the cream. Put in the freezer, and when it is half
frozen, add the fruit and half of the whisky.
After a few turns of the freezer, add the rest of the whisky. Whisky is hard to
freeze, and must be put in as directed.
LEMON ICE CREAM
2 quarts milk,
4 eggs,
3/4 pound sugar.
Beat the eggs together. Boil the milk and add 1 tablespoon gelatine. Beat the
eggs and sugar and add to the boiling milk. When cool, add the juice of 5 lemons
and 1 orange. Put in the freezer, and when half frozen, add 1 pint whipped
cream.
MACAROON ICE CREAM
E. D. P.
1/2 gallon of rich cream,
1 dozen waxy macaroons,
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Classic
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