Dissolve sugar in cream, add powdered macaroons, chopped nuts, extracts, and green coloring. Freeze. Serve with lemon cream sauce, if desired.
1 cup sugar ¼ cup water 3 egg whites 2 cups whipping cream 1 tbs. vanilla
Boil the sugar and water until the syrup will thread when dropped from a fork. Pour slowly over the egg whites, beaten stiff, and beat until fluffy. Let cool and add the cream, whipped, and the vanilla. Freeze.
1 tbs. gelatine 2 tbs. cold water 6 ripe bananas ½ cup powdered sugar Few grains salt 2 tbs. lemon juice ¾ cup almonds 2 cups cream
Soak gelatine in water 5 minutes and dissolve over boiling water. Put bananas through potato ricer, add sugar, salt, lemon juice, and dissolved gelatine. Add almonds which have been browned in oven and crushed fine. Let mixture stand until it begins to congeal, then fold in stiffly-beaten cream. Freeze.
1 cup sugar ½ cup water 2 cups cream, whipped 1 tbs. vanilla 6 egg yolks
Caramelize one-half cup sugar. Add the water slowly and stir until dissolved. Add the remaining one-half cup sugar and cook until mixture threads. Pour slowly over beaten egg yolks. Cook in the top of a double boiler until the mixture thickens. Cool. Then fold in the cream which has been beaten stiff. Add vanilla and pour into mold. Freeze.
½ cup brown sugar 2 cups evaporated milk 2 cups heavy cream 4 egg yolks 2 tbs. powdered coffee ½ cup water ¾ cup granulated sugar 1 tsp. vanilla
Caramelize brown sugar. Scald coffee, evaporated milk, and water to boiling point and stir in caramelized sugar; when sugar is dissolved, strain and stir the mixture slowly into well-beaten yolks of eggs and granulated sugar. Cook in double boiler, stirring constantly until it thickens. Remove from fire and, when cold, add the vanilla and cream whipped stiff. Freeze.
¾ cup sugar ¾ cup water 3 egg whites 2 ozs. bitter chocolate, grated and melted 1 tsp. vanilla 1½ cups whipping cream
Cook sugar and water until syrup spins a long thread. Gradually pour over stiffly-beaten egg whites, beating until COLD. Add vanilla and melted chocolate that has been cooled. Fold in whipped cream. Freeze.
6 tbs. grated bitter chocolate 4 eggs 1 cup thin cream or evaporated milk 1¼ cups sugar 2½ cups heavy cream 1 tsp. vanilla ½ tsp. cinnamon