Ice Cream

Ingredients

• 1 quart milk
• % box gelatine
• 1 coffee cup sugar
• 1 pint cream
• flavor to taste

Method

1. 1

   Dissolve gelatine in milk over a double boiler, then add sugar and flavoring.

2. 2

   Freeze the mixture.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 63. The excerpt below is the record exactly as published.

ice cream, use 1 qt. double cream or 3 pts. ordiinary cream. If pineapple is required, add 1 pt. can of grated pineapple to the cream. Yellows of 4 to 6 eggs, about a half cup of sugar and lastly the beaten whites and sufficient milk to fill freezer within about 3 in. of the top. For strawberry cream use 1% cups sugar, % drawer strawberries. If some whole berries are liked stir them in as you remove dasher, after freezing. For peach cream use about 1 qt. prepared peaches. Coffee cream, put 1 pt. milk in double boiler and when hot add Vz cup ground coffee, let stand long enough to be well drawn, strain and cool. Use 1 cup sugar and the other Ingredients. Some may prefer more sugar in all of these recipes. STRAWBERRY ICE CREAM— Mrs. Geo. Dodge. Hull 1 quart of berries, sprinkle with about 2 cups of sugar, and mash them. Let stand until the sugar is dissolved, and then sqeeze through a cloth. Add 1 quart of cream, and if not sweet enough add more sugar. The pulp left in the cloth should be stirred into a little milk and squeezed again, in order to get all the berries but the seeds. Then freeze. Raspberry cream does not require so much of the fruit juice, as the flavor is stronger and richer. ICE CREAM— Miss H Pregge. 1 quart milk, % box gelatine, 1 coffee cup sugar, 1 pint cream, flavor to taste

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