Ice-cream

Ingredients

• half a pint of milk
• one pint of cream
• a scant half-cupful of sugar
• one teaspoonful of arrowroot
• one pint of cold water

Method

1. 1

   Mix the arrowroot with two tablespoonfuls of cold milk.

2. 2

   Put the rest of the milk into a double-boiler and heat.

3. 3

   When it boils, stir in the arrowroot and cook for ten minutes.

4. 4

   Add sugar and cool.

5. 5

   Once cold, add cream and flavor.

6. 6

   Pack in salt and ice, and churn until smooth.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 461. The excerpt below is the record exactly as published.

Ice-cream. For a quart of ice-cream use half a pint of milk, one pint of cream (not too rich), a scant half-cupful of sugar, one teaspoonful of arrowroot, and flavor to suit the taste. Mix the arrowroot with two table-spoonfuls of cold milk. Put the rest of the milk into the double-boiler, and place on the fire. When it boils, stir the arrowroot into it, and cook for ten minutes. Add the sugar, and set away to cool. When cold, add the cream and flavor. If lemon, orange, or vanilla extract be used, half a tea- spoonful will give the right flavor ; or one table-spoonful of chocolate, dissolved in the boiling milk, will give a good flavor. Pack a small tin pail in salt and ice, using three cup- f uls of salt and as much ice as may be needed for packing the pail firmly. Wipe the inside of the pail, to be sure that no salt shall be in it. Put the cream into the pail, and let it stand for about ten or fifteen minutes. At the end of that time take off the cover and scrape the con- gealed cream from the sides. Beat well, and put the cover back. Do this every five minutes until the cream FOOD FOR THE SICK. 875 is smooth and thick ; then cover the pail, and let it stand until the patient wants the cream. This ice-cream will keep for twelve hours in cool weather, without repacking. In hot weather the water will have to be drawn off, and more salt and ice added. If a small freezer be at hand, the work will be much easier than if a pail be used. The amount of sugar given is less than is used for ice- cream when made for the table, and yet may be too much for some patients. Orange Sherbet. Mix together two gills of orange juice, two table- spoonfuls of lemon juice, one gill and a half of sugar, and one pint of cold water

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