Frozen Custard

Ingredients

• Egg yolks, 6
• Sugar, 1/2 cup
• Egg whites, 4
• Heavy cream, 1 pint
• Milk, 1 quart
• Powdered sugar, 3 tablespoons
• Salt, a pinch
• Vanilla flavoring, 3 tablespoons

Method

1. 1

   Make a custard of the egg yolks, milk, salt and sugar and boil in a double boiler till of the right consistency.

2. 2

   Let cool, then add the cream, egg whites, beaten stiff, with the powdered sugar, and vanilla.

3. 3

   Stir all together and freeze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 68. The excerpt below is the record exactly as published.

sugar, !/2 cup. Eggs, 2. Prunes, 1 cup. Cream, i/> CUP- Sherry, 2 tablespoons. Make custard of milk and eggs, add sugar, whip cream and add to custard when cold. Stew, drain, stone and chop prunes, stir into custard, add sherry and freeze. FIG CREAM. Figs, I/* pound. Cream, 1 quart. Warm water, 1 cup. Sugar, 1 cup. Chop figs very fine, cover with warm water and let stand for an hour. Scald the cream and sugar, add figs and water, press all through a coarse sieve, cool and freeze. COFFEE ICE CREAM. Milk, iy2 cups. Egg yolks, 3. Powdered coffee, 1-3 cup. Salt, a pinch. Sugar, 114 cups. Cream, 4 cups. Scald milk with coffee and add 1 cup of the sugar. Beat egg yolks, add remainder of sugar and salt. Combine mixtures and cook in a double boiler till mixture thickens. Cool and add cream, strain and freeze. Delicious served in halves of canteloupes. Mrs. 8. L., Dover. QUICK STRAWBERRY CREAM. Strawberries, 1 quart. Sugar, 1 pint, Thin cream, 1 quart. Mash the strawberries with the sugar and let stand for an hour. Press through a sieve, add cream and freeze. RASPBERRY ICE CREAM. Raspberries, 1 quart. Cinnamon, 1 teaspoon. Sugar, 1/0 pound. Cream, 1 pint. Press the raspberries through a sieve and add to the cream, with the sugar and cinnamon. Put in freezer and turn till thick and smooth, then pack for 2 hours. FROZEN DISHES 153 GINGER ICE CREAM. Egg yolks, 8. Orange extract, 1 teaspoon. Sugar, iy2 cups. Preserved ginger, 1 cup. Boiling milk. 2 cups. Lemon juice, 1 tablespoon. Ginger syrup, 1 tablespoon. Beat egg yolks to a thick cream and add sugar and remaining ingredients in order given. Chop ginger fine before -adding. PEACH ICE CREAM. Peaches, 12. Eggs, 2. Sugar, 1 cup. Cream, 1 quart. Pare the peaches and chop fine, then mash thoroughly. Beat the eggs, add sugar and cream and heat together in a double boiler till it begins to thicken. Eemove from fire, cool and freeze. When partly frozen add peach pulp and finish freezing. Pack and leave to ripen for 2 hours before serving. CURRANT ICE CREAM. Milk, 1 quart. Vanilla, 2 teaspoons. Sugar, % cup. Cream, 1 pint. Egg, 1. Currants, 1 pint. Cook milk, sugar and well beaten egg in double boiler for 25 minutes. Cool, add vanilla and cream. Wash and stem the cur- rants, sprinkle well with sugar and let stand 1 hour. Mash, and press through a fine sieve to remove seeds. Freeze cream mixture slightly, add currant juice and finish freezing. FROZEN CUSTARD. Egg yolks, 6. Sugar, % cup. Egg whites, 4. Heavy cream, 1 pint. Milk, 1 quart. Powdered sugar, 3 tablespoons. Salt, a pinch. Vanilla flavoring, 3 tablespoons

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