Bagleas Ice-cream

Ingredients

• one quart cream
• two quarts new milk
• scant half teacup flour
• one and a half pounds granulated sugar
• three pints milk

Method

1. 1

   Heat milk, stir in flour mixed with milk, cook, add sugar, strain, cool, and freeze.

2. 2

   When half frozen, add whipped cream flavored with vanilla.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 297. The excerpt below is the record exactly as published.

one quart cream, whipped, and juice of one lemon. Des-. sicated cocoa-nut can be used without any preparation. Custard Ice-cream. — Beat yolks of five eggs,add eight well round- ed tablespoons white sugar ; boil a quart milk, stir with it one table- spoon corn-starch (previously dissolved in a little cold milk) ; when cooked until as cream, cool, add one quart cream, the eggs and sugar ; season with lemon or vanilla and freeze. Plain custard is also good frozen. Sliced peaches greatly improve this or any frozen custard, added just before serving the cream. CoWee Ice-cream. — Grind very fine a quarter pound coffee, half each Mocha and^ava, or use the pulverized, taking only half as much. Put one quart cream on in custard kettle; when hot add coffee and cook ten or fifteen minutes, strain, add pint more cream, Solks of twelve eggs and three teacups sugar; cook, strain, cool, eeze and when half frozen add pint cream, whipped, and also the whites ; or where the made coffee is used, scald a pint milk and stir in a tablespoon arrowroot, mixed smooth in a little cold cream, add two Clips sugar and cup very strong clear coffee sweetened to taste ; when cold stir in quart cream, whipped, and freeze ; or Tor Whipped Coifee Ice-creamy whip one quart double cream, add cup each sugar and strong black coffee, whip to a froth, pile in goblets, freeze and serve. In winter time can be placed out doors or in summer time in Cave as described. For Wh^te Coffee Ice-cream^ pour one quart boiling cream over half pound freshly roasted whole Mocha \ ICES AND ICE-CREAM. 355 and Java, half and half; place in custard kettle and keep on back of range for an hour or so, where water in outer kettle will keep hot, not boil • strain, return to inner kettle and add yolks of twelve eggs, beaten smooth with teacup and half sugar ; when it begins to thicken, take off, strain, cool, freeze, and when half done add pint cream, whipped, and if wanted very delicious the well-frothed whites may be used ; if so, add with the coflh* un^atttm. cream, and use in the custard a half teacup more sugar. Mold in melon mold and serve surrounded by whip- ped cream. Tea Ice-cream is made as above, using one ounce tea* B^gleaa Ice-^sream, — One quart cream,two quarts new milk, scant half teacup flour, or two tablespoons, and one and a half pounds gran- ulated sugar, or three teacups; put three pints milk

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