Ice Cream

Ingredients

• two quarts pure cream
• one pound powdered white sugar
• the whites of four eggs
• one quart of milk
• six eggs

Method

1. 1

   For a rich ice cream, take two quarts of pure cream, one pound of powdered sugar, and the whites of four eggs; flavor to taste and freeze.

2. 2

   Alternatively, use one quart of milk, one quart of cream, one pound of sugar, and six eggs.

3. 3

   Heat milk and cream over a slow fire, stir in sugar and eggs when ready to boil, strain while hot, add flavoring when cool, and freeze when quite cold.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 425. The excerpt below is the record exactly as published.

ICE CREAMS. over ; stir it about with a wooden spoon until it is well broken, then rub it through a hair sieve. Make a syrup ; let it cool, add the fruit juice, mix well together, put the mixture into a freezing can and proceed as in making ice-cream. Ices are usually served in glasses, but if molded, as they sometimes are for dessert, must have a small quantity of melted isinglass added to them to enable them to keep their shape. ICE CREAM. If you want a very rich ice cream take two quarts pure cream, one pound powdered white sugar, the whites of four eggs ; flavor to taste and freeze. Or, one quart of milk, one quart of cream, one pound of sugar, six eggs

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