Ice-Cream

Ingredients

• One quart of new milk
• two eggs
• two tablespoons of corn starch
• half a pound of sugar
• If to be extra nice, add a pint of rich cream

Method

1. 1

   Heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk.

2. 2

   Let it boil for one or two minutes, then remove from stove and cool.

3. 3

   Stir in the eggs and sugar.

4. 4

   Strain the mixture, and when cool, add the flavoring and freeze.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 95. The excerpt below is the record exactly as published.

ICE-CREAM, CANDY. CURRANT ICE. One pint of carrant-joice, one pound of sugar, and pint of water; put in freezer, and when partly frozen add the whites of three eggs well beaten. STRAWBERRY OR RASPBERRY ICE. One quart of berries. Extract the juice and strain; one pint of sugar, dissolved in the juice; one lemon, juice only; half pint water. ORANGE AND LEMON ICES. The rind of three oranges grated and steeped a few mo- ments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange or lemon-juice; pour in a freezer, and when half frozen add the whites of four egga beaten to a stiff froth. ICE-CREAM. One quart of new milk, two eggs, two tablespoons of corn starch ; heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and stir in the egg and half a pound of sugar. If to be extra nice, add a pint of rich cream

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