2½ cups milk 1¼ cups sugar 2 squares bitter chocolate, grated Juice and grated rind of 1 lemon 1 tbs. vanilla 1 tbs. arrowroot 2 cups cream 1 cup chopped seedless raisins 2 eggs ⅛ tsp. salt
Scald milk and stir slowly over the beaten eggs, sugar, arrowroot, salt, grated melted chocolate, and chopped raisins. Cook mixture in a double boiler, stirring constantly until it thickens. When cold, add cream, juice, and rind of lemon and vanilla. Freeze.
1 can condensed milk 1 cup whipping cream 1 tsp. vanilla ½ cup chopped maraschino cherries ½ cup crushed nut meats
Cover the can of condensed milk with boiling water and boil 3 hours. Remove and chill thoroughly. Whip the cream until thick but not stiff and gradually add the caramelized milk, thoroughly mixing it into the cream. Flavor with the vanilla and add the maraschino cherries and nut meats. Freeze.
1½ qts. scalded milk ½ cup sugar Few grains salt 2 tbs. cornstarch 1 egg 1 tbs. vanilla
Mix together ¼ cup sugar, cornstarch, and a few grains of salt. Pour the scalded milk over this mixture and return to the double boiler. Cook 20 minutes. Beat the egg until light and add ¼ cup sugar. Pour the hot milk mixture over it, stirring constantly. Return to double boiler and cook 3 minutes longer. Remove from stove, thoroughly chill, and add vanilla. Freeze.
2 cups diced marrons Maraschino syrup 4 cups milk 6 egg yolks ⅔ cup sugar 1 tsp. salt 1 tbs. vanilla
Cut the marrons into small pieces and cover 2 cups with maraschino syrup. Let stand for 1 hour. Scald 4 cups milk in a double boiler, beat the egg yolks, and add sugar and salt and beat again. Dilute with a little of the hot milk, mix thoroughly, and stir in the balance of the milk. Stir and cook until mixture coats the spoon slightly. Strain. Add vanilla. Chill and freeze. When the mixture begins to harden, open freezer and stir in 2 cups of marrons. Freeze hard.
½ cup milk ½ cup sugar 2 sqs. chocolate, grated 2 cups whipping cream 1 cup chopped raisins ¼ cup chopped dates or figs ½ cup finely-chopped nut meats ¼ cup maraschino cherries, chopped 1 tsp. vanilla
Put the milk in a saucepan, add the sugar and grated chocolate, and cook until the chocolate is melted and the mixture slightly thick. Chill. Whip the cream until thick but not stiff, add the chilled chocolate mixture, vanilla, fruits, and freeze.