Cinnamon, Ginger or Pumpernickel Rye Bread Ice Cream

With Cinnamon.—Infuse one ounce of cinnamon in a quart of boiling milk. Place twelve ounces of sugar in a basin with eight egg yolks; beat and add the infusion; mix so that the sugar dissolves, cook without boiling, then cool and pass through a fine sieve; freeze and mix in a few vanilla chocolate pastilles, each half an inch in diameter.

Ginger.—Substitute ginger for the cinnamon and finish the same.

Pumpernickel Rye Bread.—Grate half a pound of rye bread and pass it through a coarse sieve or colander; pour into a vessel and throw over a pint of thirty-degree syrup. Break twelve egg-yolks in a tin basin, add eight ounces of sugar, mix well with a pint of boiling milk; cook this on a slow fire without boiling, remove and when cold strain through a sieve, freeze, adding the rye bread when nearly frozen and two quarts of whipped cream (No. 50).