Ice Cream

Ingredients

• 15 marshmallows
• 1 pt. cream
• 1 cup milk

Method

1. 1

   Dissolve marshmallows in milk by heating slightly.

2. 2

   When cool, add beaten cream, season, and freeze.

3. 3

   Stir once with a wooden spoon when partially frozen.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 27. The excerpt below is the record exactly as published.

ICE CREAM V2 cup sweetened con- % pt. whipped cream densed milk 1 egg white Vz cup coffee or water Dilute condensed milk with coffee, add to whipped cream and add as many pecans as desired. Place in freezing unit of mechanical re- frigerator. Mrs. Dudley Cowden. ICE CREAM 3 egg yolks 3 egg whites 1 cup milk % teaspoon salt % cup sugar 2 teaspoons vanilla 1 cup whipping cream Make custard of egg yolks, milk, and sugar. Cool. Fold in whipped cream and stiffly beaten egg whites to which salt has been added. Add vanilla and freeze as fast as possible. One cup of macaroon crumbs or one cup of any fruit may be added. Sherry wine flavoring may also be used. Mrs. R. W. Bost. FOUNDATION RECIPE FOR REFRIGERATOR ICE CREAM 1 tall can evaporated milk 1 cup sugar 1 pt. cream Flavoring 1 or 2 egg whites Beat egg whites stiff. Add 2 tablespoons sugar. Whip milk, which has previously been heated to boiling, then chilled thoroughly, and cream. Add remaining sugar. Flavor as desired and fold in egg whites. Pour into trays and freeze, stirring once after about 30 or 40 minutes. Mrs. H. F. Munch. ICE CREAM 15 marshmallows

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