The Boston cooking-school cook book

freeze. Coffee Ice Cream 1 quart cream 1½ cups milk ⅓ cup Mocha coffee 1¼ cups sugar ¼ teaspoon salt Yolks 4 eggs Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheese-cloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes. Caramel Ice Cream 1 quart cream 2 cups milk 1⅓ cups sugar 1 egg 1 tablespoon flour ⅛ teaspoon salt 1½ tablespoons vanilla Prepare same as Vanilla Ice Cream II, using one-half sugar in custard; remaining half caramelize, and add slowly to hot custard. See Caramelization of Sugar, page 586. Burnt Almond Ice Cream It is made same as Caramel Ice Cream, with the addition of one cup finely chopped blanched almonds. Brown Bread Ice Cream 3 pints cream 1¼ cups dried brown bread crumbs ⅞ cup sugar ¼ teaspoon salt Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze. Bisque Ice Cream Make custard as for Vanilla Ice Cream II, add one quart cream, one tablespoon vanilla, and one cup hickory nut or English walnut meats finely chopped. Burnt Walnut Bisque 2 cups scalded milk Yolks 3 eggs 1 cup sugar ⅔ cup chopped walnut meats 1 cup heavy cream ¾ tablespoon vanilla Few grains salt Make custard of milk, eggs, one-third of the sugar, and salt. Caramelize remaining sugar, add nut meats, and turn into a slightly buttered pan. Cool, pound, and pass through a purée strainer. Add to custard, cool, then add one cup heavy cream, beaten until stiff, and vanilla. Freeze and mould. Praline Ice Cream 3 pints cream 1⅓ cups sugar 1 cup Jordan almonds ¼ teaspoon salt 1 tablespoon vanilla Blanch almonds cut in pieces crosswise, and bake in a shallow pan until well browned, shaking pan frequently; then finely chop. Caramelize one-half of the