Apricot ice-cream/
Inghetata de caise
Same ingredients as for vanilla ice-cream without vanilla but with 1/2 lb/250 g apricots

When the ice-cream is almost done, add ripe, clean, crushed apricots. Mix well and freeze.

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Chocolate ice-cream/
Inghetata de ciocolata
10 yolks, 10 oz/300 g sugar, 1 qt/1 l milk, 4 oz/100 g chocolate or 2 oz/50 g cacao, vanilla

Boil the milk with the vanilla stick, cover and remove from heat. Separately, beat the yolks with the sugar, add the chocolate melted with a tablespoon of warm water and beat again. Then add a little milk at a time. Without quitting stirring, set to boil. As soon as it comes to a boil remove from heat and refrigerate. When it is completely cold, remove the vanilla stick, mix well and freeze.

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Coffee ice-cream/
Inghetata de cafea
1 qt/1 l milk, 14 oz/400 g sugar, 1.5 cups/1,5 cups concentrated and strained coffee, 10 oz/300 g whipped cream, vanilla, 4 yolks (optional)

Boil the milk with a little vanilla stick. Remove from heat and mix with sugar and coffee. After it has cooled off, add the whipped cream, mix well and freeze. Serve with a little whipped cream. If using egg yolks, follow the vanilla ice-cream procedure.

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Lemon ice-cream/
Inghetata de lamiie
9 oz/280 g sugar, 1 cup water, 3 lemons, grated peel from 1/2 lemon

boil the sugar with the water for a few minutes, then add the peel from the half lemon and juice from 3 lemons. Cover and let cool off. Then strain and freeze.

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Sour cherry ice-cream/
Inghetata de visine
1/2 qt/1/2 l sour cherry juice, 12 oz/350 g sugar, 1 1/2 cups water, juice from 1 lemon

Boil the sugar with the water for a few minutes and remove from heat. In the meantime, strain the pitted sour cherries to obtain 1/2 qt/1/2 l juice. Add this juice to the syrup, then juice from 1 lemon and let cool. Freeze. Back to Strawberry/raspberry ice-cream

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Strawberry/raspberry ice-cream/
Inghetata de fragi sau zmeura
1/2 qt/1/2 l strawberry/raspberry juice, 12 oz/350 g sugar, 1 1/2 cups water, juice from 1 lemon, 1 cup whipped cream

Prepare the same way as sour cherry ice-cream. When the mixture is almost frozen, add a cup of whipped cream. Mix well and freeze.

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Vanilla ice-cream/
Inghetata de vanilie
8 yolks, 7 oz/210 g sugar, 1 qt/1 l milk, 1 cup whipped cream, 1 vanilla stick Back to Apricot ice-cream

Beat the sugar with yolks until creamy, add the milk boiled with the vanilla and then cooled off and simmer, stirring continuously, until thickened (it should not come to a boil). Let the mixture cool off and set to freeze. When almost frozen, add 1 cup whipped cream, mix well and freeze. Back to Coffee ice-cream

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