Custard Ice Cream
From Crescent cook book, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 15. The excerpt below is the record exactly as published.
CUSTARD ICE CREAM 1 pint fresh Milk 2 Eggs 6 ounces Granulated Sugar 1 tablespoon Cornstarch
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