★ the “Laurel” Ice Cream

Stir the pastry flour smooth with some of the cold milk.

Heat the remainder of the milk, the cream, and the sugar in a double boiler and, when hot, set over the fire.

Let it boil up quickly.

Stir in the flour and, when boiling all through, return to the double boiler for a few minutes, beating well.

Alternatively, heat the milk and cream only in the double boiler and pour gradually, stirring, over the sugar and flour that have been mixed together.

Return to the boiler and cook for 10–15 minutes.

Turn through a fine wire strainer into a large pan to cool quickly; stir while cooling.

Flavor with vanilla for vanilla cream.

Tint pink and flavor with ¾–1 teaspoon of strawberry extract for strawberry cream.

Add a few drops of rose for rose cream.

Tint green and flavor with almond and vanilla for pistachio cream, using only a few drops of almond to a teaspoon of vanilla.

Stir shredded almonds into the frozen cream if desired.

Sprinkle fresh grated coconut over each serving, or stir coconut into the mixture.

Add citron and candied cherries cut into tiny pieces when the dasher is removed.

Add well washed English currants, raisins cut in quarters, citron in small pieces, and coarse chopped English walnuts or pecans; omit nuts for fruit cream.

Steep cereal coffee in milk for 10–20 minutes (do not boil).

Strain through a cloth and use as plain milk with the cream.

Flavor with vanilla.

Add one quart of sweetened crushed strawberries or raspberries to the recipe for fruit cream.

Add drained, finely shredded or grated pineapple for a favorite variation.