CURACAO ICE CREAM

1 quart of cream
1 wineglassful of curacao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of two oranges

Put the sugar and half the cream over the fire in a double boiler. When the
sugar is dissolved, take it from the fire, and, when cold, add the curacao,
orange juice and orange blossoms water; add the remaining cream, and
freeze.

This will serve six persons.


GINGER ICE CREAM

1 quart of cream
1/4 pound of preserved ginger
1/2 pound of sugar
1 tablespoonful of lemon juice

Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and
half the cream in a double boiler; when the sugar is dissolved, take it
from the fire, and, when cold, add the lemon juice and remaining cream, and
freeze.


MARASCHINO ICE CREAM