Boil half a vanilla bean, cut in small pieces, in half a pint of rich new milk. When cool, strain and add to two quarts thick sweet cream. Sweeten with two heaping teacups powdered sugar, and whip to a stiff froth. Pour into a freezer, reserving one-fourth of the cream. As soon as it begins to freeze, stir from the sides with a large iron spoon, and beat hard. Add the remaining cream when it begins to sink. Beat every time the freezer is opened. When frozen, tie newspapers over the freezer and bucket, throw a blanket over them, and set in a close, dark place till the ice cream is wanted.--_Mrs. S. T._ NORVELL HOUSE CARAMEL ICE CREAM. One gallon rich, sweet cream, four teacups powdered sugar, five tablespoonfuls caramel. Mix well and freeze hard. CARAMEL. Put in a stewpan one teacup nice brown sugar and half a teacup water. Stew over a hot fire till it burns a little. If too thick, make it of the consistency of thin molasses, by adding a little boiling water. Bottle and cork, ready for use.--_Mrs. J. W. H._ _Caramel Ice Cream._ Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved. Be careful not to let it burn, however. While it is melting, heat one pint milk, and stir a little at a time with the dissolved sugar. Then strain it, and when cool, pour it into the cream, well beaten. Then freeze.--_Mrs. W. C. R._ CHOCOLATE ICE CREAM. Half a pound sweet chocolate, twelve eggs, one gallon milk, two tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve the chocolate in one pint and a half boiled milk. Whip the eggs. Mix the arrow-root in a little cold milk, and add to the eggs. Then pour on one gallon boiled milk, and put on the fire to thicken. When cool, season and freeze.--_Mrs. D. R._ _Chocolate Ice Cream._ Three quarts milk, eight eggs, six ounces chocolate dissolved in a pint of boiling water, three heaping tablespoonfuls arrow-root well mixed in cold milk, one pound and a half of brown sugar, vanilla to the taste. Made like custard, and boiled very thick.--_Miss D. D._ _Chocolate Ice Cream._ One quart morning's milk, one-quarter of a pound chocolate, one teaspoonful vanilla, sugar to the taste. Boil as for table use. When ready to freeze, whip in one quart rich cream. COCOANUT ICE CREAM. One pound grated cocoanut, one pound sugar, one pint cream. Stir the grated nut gradually into the cream. Boil gently, or merely heat it, so as to thoroughly get the flavor of the nut. Then pour the cream into a bowl and stir in the sugar. When cold, stir in three pints fresh cream, then freeze. _Cocoanut Ice Cream._ One cocoanut, pared and grated. Mix with a quart of cream, sweeten, and freeze.--_Mrs. E. I._ _Cocoanut Ice Cream._ One grated nut, three and a half quarts of milk, one pint of cream, two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to the taste, and freeze.--_Mrs. D. R._ GELATINE ICE CREAM.