Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/145

Rh IMITATION CARAMEL.

Add to 1 gallon vanilla ice cream enough caramel color or burnt sugar to make a nice light brown.

CHOCOLATE ICE CREAM.

Place in a can or bowl 1 pound cocoa, ½ pound powdered sugar and 2 ounces vanilla. Add hot water and stir to a fine smooth paste. Use this as stock and when you wish to make some chocolate cream add enough of the paste to vanilla ice cream to color nicely and stir in good.

You can also make the paste by dissolving chocolate coating 4 in the same manner as the cocoa.

PEACH ICE CREAM.

Take 2 quarts ripe peaches and place in boiling water for just a minute. Remove skins and stones. Rub through a colander and add 2½ pounds sugar to the pulp. Place a damp cloth over the fruit and set one side.

Dissolve ½ ounce gelatine in a cup of hot water and add to 1 gallon cream. Strain cream into freezer and freeze. When done stir in peaches and sugar.

NUT ICE CREAM.

Finely chop any nuts you desire to use and stir into vanilla ice cream allowing ¾ pound of nuts to each gallon cream.

COFFEE ICE CREAM.

Take 4 ounces good coffee and boil for about 3 minutes with 1 quart water. Strain into a