  In this group we have a set of frozen desserts called by many "ice creams," but which are really frozen custards, flavored. In localities where cream is not accessible, the Neapolitan Creams are far better than milk thickened with cornstarch or gelatin. CHOCOLATE 1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 2 ounces of chocolate 1 small piece of stick cinnamon 1 teaspoonful of vanilla Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs and sugar until very light, add the well-beaten whites, and stir this into the hot milk. As soon as the mixture begins to thicken, take it from the fire, add the grated chocolate, and, when cold, add the cream and the vanilla. Freeze and pack as directed on page 7. This is sufficient to serve ten persons. CARAMEL 1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 3 tablespoonfuls of caramel 1 teaspoonful of vanilla Beat the yolks of the eggs until creamy and add the sugar; beat until light, and then add the well-beaten whites of the eggs. Put the milk over the fire in a double boiler; when hot, add the eggs, and stir and cook until the mixture begins to thicken. Take from the fire, strain through a fine sieve, add the vanilla and caramel, and, when cold, add the cream, and freeze. This will serve ten persons. COFFEE 1 pint of strong black coffee 1 pint of cream 2 eggs 1/2 pound of sugar 1 teaspoonful of vanilla Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze. This will serve eight persons. VANILLA 1 pint of cream 1 pint of milk 1/2 pound of sugar 3 eggs 1/4 vanilla bean or a teaspoonful of good extract Put the milk over the fire in a double boiler, and add the vanilla bean, split. Beat the yolks of the eggs and the sugar until light, add the whites beaten to a stiff froth, and stir into them the hot milk. Return the mixture to the double boiler and cook until it begins to thicken, or will coat a knife blade dipped into it. Take from the fire, strain through a colander, and, when cold, add the cream, and freeze. Repack and stand to ripen for three hours or longer. This will serve eight persons. WALNUT 1 pint of cream 1 pint of milk 2 eggs 1/2 pint of chopped black walnuts 1 teaspoonful of vanilla 1 teaspoonful of caramel 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 BLOCKSThese 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.
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