Ice-Cream

Ingredients

• one pint and a half of sugar
• one gallon of cream

Method

1. 1

   Flavor to taste, and put to freeze.

2. 2

   When almost frozen, add the beaten whites of two eggs, and freeze until firm.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 150. The excerpt below is the record exactly as published.

ice-cream, it is better to whip part of it, and add it just as the cream is beginning to set. Water ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they are not thoroughly mixed before freezing the sugar (295) 296 The New Kentucky Home Cook Book. will sink to the bottom and the mixture will have an un- pleasant taste; hence it is better to make a sirup by boiling the sugar and water together, and when cold adding the juice of the fruit. Freeze ices in a warm place, since the more rapidly the ice melts the quicker the cream freezes, always being care- ful, of course, that no salt or water gets into the freezer. ICE-CREAM. Take three pints of sweet cream, one quart of new milk, one pint of powdered sugar, the w7hites of two eggs beaten light, and one table-spoonful of vanilla. Put in the freezer until chilled through, and then freeze. This is very easily made. Miss Lizzie Moores. ICE-CREAM. Dissolve in one quart of rich cream one-half pound of pulverized sugar, and flavor with vanilla or other essence; no boiling is necessary. It should be about as thick as cream for coffee. Use a patent freezer. This is a conven- ient and quick receipt. ICE-CREAM. Take one pint and a half of sugar and one gallon of cream

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