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Curacoa and Maraschino Ice Creams

For combinations with strawberry and pineapple ices. Use a cupful of curacoa to 3 quarts of cream or custard. Color the cream cafe-au-lait with 2 ounces of sugar burnt to the color of golden syrup and then dissolved in milk. Beat the ice cream to make it gold color. Use the same proportion of maraschino in pure cream and beat the ice cream to whiteness,