The Blue Grass Cook Book

page 176

      NICE FOUNDATION
      FOR ICE CREAM

  1 pint of morning's milk,

  1/2 pint of sugar,

  Yolks of 2 eggs,

  1 quart rich cream.

Make a custard and flavor with vanilla bean. When cold, add 1 quart of whipped
cream. Add fruits, nuts, wine, or anything desired, and freeze well.

This amount will serve 8 people.

      NUT ICE CREAM
Mrs. Henry C. Buckner

  1 pint of cream,

  1/2 cup of almonds,

  1/4 cup of gelatine,

  6 tablespoons of Maraschino, or

  4 tablespoons of sherry,

  1/3 cup of granulated sugar,

  1 teaspoon of vanilla.

Put cream on ice and whip. Soak gelatine in 1 pint of cold water 1 hour. Cover
while soaking.

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