Philadelphia Ice Cream

(Serves Six)

1 qt. cream 1 Tb. vanilla 1 c. sugar

Scald the cream in a double boiler, add the sugar and the vanilla, and cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is used, it may be grated or shredded instead of being crushed.
Place in a freezer and freeze according to the directions previously given.

Vanilla Ice Cream No. 1 (Serves Six)

4 Tb. flour 1 c. sugar 1/4 tsp. salt 4 c. milk 2 c. thin cream 2 eggs 2 Tb. vanilla

Mix the flour, sugar, and salt with sufficient cold liquid to moisten well.
Add this to the remainder of the milk and the cream heated in a double boiler.
Stir until thickened, and cook for about 20 minutes. Beat the eggs and add slowly to the mixture, stirring rapidly to prevent curding. Cook until the egg has thickened, strain, add the vanilla, cool, and freeze.

Vanilla Ice Cream No. 2 (Serves Six)

1 qt. milk 3 Tb. corn starch 1-1/2 c. sugar 2 eggs 1 pt. cream 1 Tb. vanilla

Scald the milk and stir into it the corn starch mixed with half the sugar.
Stir constantly until thickened, and cook for 15 to 20 minutes. Beat the eggs, add the remaining sugar, mix with a little of the hot mixture, and stir into the double boiler. Remove from the heat, add the cream, strain, cool, add the flavoring, and freeze.