Apricot Ice Cream

Ingredients

• 1/2 lb. dried apricots
• 1 pt. cream
• 2 C. sugar
• 1 t. salt
• 2 C. scalded milk
• 2 eggs

Method

1. 1

   Pick over and wash apricots.

2. 2

   Cover with water and let stand several hours.

3. 3

   Cook in the water they were soaked in until soft, then rub through colander.

4. 4

   Make custard of sugar, milk, salt, and eggs.

5. 5

   Add cream and freeze.

6. 6

   When half frozen, stir in the apricot pulp and finish freezing.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.

1 t. salt 1 T. vanilla 1. Beat egg and add sugar and salt. 2. Add the scalded milk, while stirring. 3. Pour into double boiler and cook ten minutes, stirring constantly. 4. When cool, add the cream and vanilla. 5. Turn into freezer and freeze. _ Note. — If the cream is thick enough to whip, put one-half of it into the upper part of the double boiler, put cold water in the '-lower part, then beat the cream with Dover egg beater until thick. Stir thvi into the custard when the custard is half frozen. This will make a much smoother ice cream. Chocolate Ice Cream. 1. Add two squares of melted chocolate to the hot custard in recipe for French vanilla ice cream. 2. Cool and freeze. Strawberry Ice Cream, Mash 2 C. of strawberries with 1 C. sugar and add to either recipe for vanilla ice cream. Apricot Ice Cream. ^ lb. dried apricots. 1 pt. cream 2 C. sugar i t. salt 2 C. scalded milk 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.