Beat the yolks of the eggs and the sugar until light; add the well-beaten
whites, and then the milk, scalding hot. Stir over the fire in a double
boiler until the mixture begins to thicken; take from the fire and add the
vanilla and caramel. When cold, add the walnuts and cream, and freeze.

This will serve eight persons.


NEAPOLITAN BLOCKS

These are made by putting layers of various kinds and colors of ice creams
into a brick mold. Pack and freeze. At serving time, cut into slices
crosswise of the brick, and serve each slice on a paper mat.




ICE CREAMS FROM CONDENSED MILK


These creams are not so good as those made from raw cream, but with care
and good flavoring are quite as good as the ordinary Neapolitan Creams.

There is one advantage--condensed milk is not so liable to curdle when
mixed with fresh fruits. These recipes will answer also for what is sold
under the name of "Evaporated Cream." Use unsweetened milk, or allow for
the sugar in the sweetened varieties.