Ice Cream

Ingredients

• Half gallon milk
• one and one-half cups sugar
• two tablespoons flour
• whites five eggs
• yolks of three

Method

1. 1

   Put on one quart of the milk to boil, with the sugar in it, stirring till dissolved.

2. 2

   Beat the yolks in a glass tumbler, with a fork, then add them to the milk as soon as it is warm; when the milk strikes a boil, stir in the moistened flour, and when thickened pour into a bowl over the whites, beating rapidly.

3. 3

   Add the other quart of milk and set bowl in a vessel of cold water to cool.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 125. The excerpt below is the record exactly as published.

ICE CREAM AND FANCY DESSERTS. "A dainty dish to set before the king." — Mother Goose. The Best Ice Cream. — Sweeten and flavor three quarts of rich cream; when two quarts are frozen to the consistency of mush, add the third quart well whipped. Ice Cream. — Three pints cream, one pint milk, teaspoon of vanilla; beat the whites of three eggs stiff, add one small cup sugar, and beat as for icing; mix with ingredients and freeze. Flavor with sherry wine. Excellent. — Tested by Mrs. Benton. Ice Cream. — Half gallon milk, one pint cream (whipped), whites five eggs and yolks of two, well beaten, one cup sugar ; beat yolks well and add the sugar, then the whites and beat well. Have the milk boiling; add some of the boiling milk to the eggs, then put all into the boiling milk; when cool enough begin to freeze it, adding the cream after it begins to freeze. Flavor.— Mrs. A. H. Ellington. Ice Cream. — Half gallon milk, one and one-half cups sugar, two tablespoons flour rubbed to a paste with milk; whites five eggs ; well beaten yolks of three

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