CHOCOLATE ICE CREAM
Add 1½ squares of bitter chocolate, melted in a cup over hot water, to French Ice Cream (page 116) when the mixture has thickened in the double-boiler. Or, use the amounts and directions for Plain Ice Cream (page 115), scalding the cream in the double-boiler and adding to it 1½ squares of bitter chocolate melted in a cup over hot water. If the chocolate lumps in the cream, stir over the fire until it dissolves.
CARAMEL ICE CREAM
Make Caramel Sauce (page 121), and add it to either Plain Ice Cream (page 115), or French Ice Cream (page 116), instead of sugar.
FRUIT ICE CREAM
Three-quarters of a cup of any fruit juice or pulp (the fruit should be mashed through a colander) may be used instead of vanilla in either Plain or French Ice Cream. If the fruit is very acid, a little more sugar may be required. Canned, fruit may be used, in which case probably a little less sugar will be needed. The fruit should be added to the mixture just before putting into the freezer.
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