Fresh Strawberry Ice Cream (Rennet-Custard)

Ingredients

• 1 'JUNKET' Rennet Tablet
• 1 cup heavy cream
• 1 tablespoon cold water
• ¾ cup sugar
• 1 tablespoon lemon juice
• 2 cups milk
• 1¼ cups sweetened fresh crushed strawberries

Method

1. 1

   Dissolve 'JUNKET' Rennet Tablet in cold water.

2. 2

   Warm milk, cream, and sugar to lukewarm, stirring constantly.

3. 3

   Remove from stove and add the dissolved 'JUNKET' Rennet Tablet.

4. 4

   Pour into freezer can and let set at room temperature until firm.

5. 5

   Freeze in ice and salt mixture until soft mush.

6. 6

   Add sweetened crushed strawberries with lemon juice and finish freezing.

7. 7

   Repack with ice and salt until ready to serve.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 356. The excerpt below is the record exactly as published.

FRESH STRAWBERRY ICE CREAM— (Rennet-Custard) 1 ‘‘JUNKET” Rennet Tablet 1 cup heavy cream 1 tablespoon cold water 34 cup sugar 1 tablespoon lemon juice 114 cups sweetened fresh 2 cups milk

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