Fig Ice Cream

Ingredients

• One quart of milk
• two table-spoonfuls of corn-starch
• one of gelatine
• one pint of cream
• a cupful and a half of sugar
• three eggs
• two cupfuls of figs, cut fine
• one table-spoonful of vanilla

Method

1. 1

   Put the milk in the double boiler, reserving half a cupful.

2. 2

   When it is boiling, stir in the corn-starch, which has been mixed with the cold milk.

3. 3

   Cook ten minutes.

4. 4

   Beat the eggs and sugar together.

5. 5

   Pour the cooked mixture on this, stirring all the time.

6. 6

   Return to the fire, add the gelatine, which has been soaking in four table-spoonfuls of cold water, and cook three minutes.

7. 7

   Set away to cool.

8. 8

   When cold, add the cream and vanilla, and freeze.

9. 9

   When the cream has been freezing ten minutes, take off the cover and stir in the figs.

10. 10

    Cover again and freeze until hard.

11. 11

    Take out the beater, and with a large spoon, pack the cream smoothly.

12. 12

    Set away until serving time.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 146. The excerpt below is the record exactly as published.

ig* Ice Cream. One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine ; one table-spoonful of vanilla

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