Custard Ice Cream

Ingredients

• one-fourth of the following proportions: Milk
• 1 C. Sugar
• 1 tbsp. Flavoring
• 1 Egg
• 1 c. thin cream
• 6 tbsp. sugar
• 1 tbsp. vanilla
• A pinch of salt

Method

1. 1

   Prepare boiled custard by beating the egg slightly, adding milk and sugar, and cooking over hot water, stirring until it coats the spoon.

2. 2

   Flavor and cool.

3. 3

   For frozen custard, make a boiled custard from the milk and sugar, cool it, combine with thin cream, vanilla, and salt, then freeze.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 129. The excerpt below is the record exactly as published.

CUSTARD ICE CREAM A. PREPARE BOILED CUSTARD. Use one-fourth of the following proportions : Eoo MILK SUGAR FLAVORING 1. } 1 C. 1 tbsp. \ tsp. vanilla and a few grains of salt 2. 1 1 C. 1 tbsp. £ tsp. vanilla and a few grains of salt 3. 2 1 C. 1 tbsp. | tsp. vanilla and a few grains of salt Beat the egg slightly, add milk and sugar, and cook over hot water, stirring carefully until the custard coats the spoon. Flavor and cool. Compare the various con- sistencies obtained. Which is best? B. PREPARE BAKED CUSTARDS. Use one-fourth of the following proportions, and the amount of egg determined in A. EGG MILK SUGAR FLAVORING 1. ? 1 e. 1 tbsp. as preferred 2. ? 1 c. H tbsp. as preferred 3. ? 1 c. 3 tbsp. as preferred Use scalded milk, otherwise mix as in A. Wet an earthen or china mold and pour in the mixture. Set in a dish of water and bake, until when tested with a knife, the 268 FOOD STUDY blade comes out clean. What effect has the large amount of sugar on the consistency ? C. PREPARE FROZEN CUSTARD OR FRENCH ICE CREAM.1 I II 1 c. milk 1 c. thin cream 6 tbsp. sugar | tbsp. vanilla legg A pinch of salt

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