Dewberry Ice Cream

Ingredients

• 1 pint whole milk
• 1 tbs. flour
• 2 eggs
• 1 cup sugar
• % pint berry juice
• % pint cream

Method

1. 1

   Put milk and sugar in double boiler to scald, separate eggs, beat yolks lightly and flour and beat smooth, adding a little cold milk to thin.

2. 2

   Stir this into the scalded milk, let thicken and then remove from the fire and strain thru wire strainer.

3. 3

   Have the whites of eggs beaten stiff, add a spoonful of sugar and add this to the custard while hot.

4. 4

   Let cool and then add the half pint of cream and freeze.

5. 5

   When it begins to freeze, add the berry juice, finish freezing, pack and set aside for an hour or so before serving.

6. 6

   The juice of a lemon added to the berry juice improves the flavor.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 27. The excerpt below is the record exactly as published.

DEWBERRY ICE CREAM __ 1 pint whole milk 1 tbs. flour 2 eggs % pint berry juice 1 cup sugar % pint cream

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