Ice-Cream

Ingredients

• Take two quarts new milk
• put on three pints to boil
• yolks and whites of eight eggs
• add one and a half pounds sugar
• add one quart rich cream
• two tablespoons vanilla

Method

1. 1

   Boil 3 pints of milk, beat yolks and whites of eggs separately, mix yolks with remaining milk, stir into boiling milk, boil for 2 minutes.

2. 2

   Remove from heat, add sugar, strain, cool, then add cream and vanilla.

3. 3

   Freeze using ice and salt, turning until well frozen.

As published

This recipe was extracted from Buckeye cookery (1892), page 95. The excerpt below is the record exactly as published.

ICE-CREAM. Perfectly fresh sweet cream makes the most delicious ice-cream. A substitute is a preparation of boiled new milk, etc., made late us _ the evening if for dinner, in the morning if for tea, and placed on ice. One mixture is acustard made as follows: Take two quarts new milk, put on three pints to boil in a custard-kettle, or a pail set within a _. kettle of boiling water, beat yolks and whites of eight eggs sepa- ~ rately, mix the yolks with the remaining pint and stir slowly into the boiling milk, boil two minutes, remove from the stove, immediately add one and a half pounds sugar, let it dissolve, strain while hot 3 through a crash towel, cool, add one quart rich cream and two table- spoons vanil

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