Corn-Starch Ice Cream Without Eggs

Ingredients

• 4 cups milk
• 12 tablespoons sugar
• 1/2 ounce butter
• 2 rounded tablespoons corn starch
• Flavoring

Method

1. 1

   Boil the milk with the sugar in it.

2. 2

   Mix the starch in a cup with a little cold milk and stir it in while the milk is boiling.

3. 3

   Take it from the fire and throw in the small lump of butter and beat till it is dissolved.

4. 4

   Strain, cool, and flavor and freeze as usual.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 69. The excerpt below is the record exactly as published.

. 2 rounded tablespoons corn starA. 3 eggs. 1 tablespoon lemon extract. This is the best and closest imitation of real cream and xs mojt generally in use wherever real cream cannot be ob- tained. But in order to give it the heat- ing up quality to increase the bulk and make it light and rich eating the egga must be used strictly as directed. Separate the eggs and keep the whites cold. Beat the yolks with a basting- spoon of milk added in a large bowl. Boil the quart of milk with the sugar in it. i\Iix the starch in a cup with a little cold milk and stir it in, and when it boila again pour it to the beaten yolks in the bowl. The heat will cook them sufii- ciently. Then strain, cool, and freeze in a freezer that will hold twice as much. When frozen nearly firm enough wliip the whites to a froth, add them to the ice cream and work it either by rapid turning or with a wooden paddle until it fills the freezer. Cost of material — milk 8, sugar 6, starch and flour 3, eggs 5; 22c — ice and salt 15 — 37c for 2 quarts of ice cream or from 12 to 16 plates, according as dished up, or 2 to 3c per plate. Note — It is very unprofitable to serve ice cream in a half frozen state, in which condition it is as heavy as water and does not go as far. Neither is it good or profitable when allowed to stand and merely solidity or freeze itself without beating. It will seem rich and soft however hard frozen if it is beaten up COOKING FOr. PROFIT, 6S although it may be made only of milk. It pays therefore to have a good freez- er and sufficient ice to complete the freezing. 200— Frozen Custard— Rich. 4 cups rich milk. 12 tablespoons sugar. 12 yolks of eggs. Vanilla or other flavoring. Boil the milk with half the sugar in it — which prevents burning. Beat the yolks in a large bowl with the rest of the su- gar in and a half of cup of milk to make them come up frothing. Pour the boil- ing milk to them, then set on the fire for not more than a minute, as if too much cooked the custard will not come up light and rich in the freezer. Strain, flavor and freeze. Cost of material — milk 8, sugar 7, flavor 2, yolks 15; 32 — ice and salt 15 — 47 cents for something less than 2 quarts. About the same cost as pure cream, or 4c per plate. 201— New York Ice Cream. Known as Delmonico's ice cream, but most people are averse to printing it so in every hotel bill of fare. Nearly the Bame as the foregoing with gelatine ad- ded to produce extreme lightness. 3 cups good milk. 1 cup sweet cream. 10 yolks of eggs. A vanilla bean. 10 tablespoons sugar. i package gelatine or less than ^ ounce. Set the milk on to boil with the sugar, gelatine and vanilla bean (or part of one) in it The kettle should be set at the Bide of the range where the milk will heat up gradually giving the gelatine time to dissolve, with frequent stirring from the bottom. The sheet gelatine can be used but, is liable to curdle the milk if allowed to boil in it, which the pack- age kind does not. Add a little milk to the yolks in a large bowl to make them capable of be- ing beaten up light. Whip them light as sponge cake. Pour the boiling milk to them and strain into the freezer. Wipe the vanilla bean and put away to be used the same way again. When the custard has become cold and begun to freeze whip the cup of cream to froth, stir it in and finish the freezing as usual, working the ice cream until it is twice its original bulk. Cost of material — milk and cream 12, sugar 6, gelatine 5, vanilla 5, yolks 12; 40 cents — ico and salt 15 — 55c for over 2 quarts or, according to the way of dishing up, from 12 to 16 plates or 4c per plate. Note — The genteel way of serving ice creams in small individual shapes has in it also the purpose of serving as a meas- ure of quantity. Where there is an abundance of good things served and the ice cream is only one among many it may be quite sufficient to make twenty-four dishes of two quarts of ice cream, while on the other hand in a saloon the size of the dish is an object with the customer. There are ice eream ladles made that form the cream in conical and dome shapes to go in the saucers, and these can be had of different measures to suit the particular case . 202- -Corn-Starch Ice out Eggs. Cream With- The former corn-starch cream has the cream color; this is pure white and while it answers to make at times when neither eggs nor cream can be obtained it is also valuable for fancy ices where different col- ors are required, and besides serving for the perfectly white it takes a handsomer red color from strawberry syrup or other col- oring than a yellow cream or custard will. 4 cups milk

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