Ice-Cream

Ingredients

• Three pints sweet cream
• quart new milk
• pint powdered sugar
• the whites of two eggs beaten light
• table-spoon vanilla

Method

1. 1

   Combine ingredients, chill, and freeze.

As published

This recipe was extracted from Buckeye cookery (1892), page 97. The excerpt below is the record exactly as published.

ice-cream, close grained, firm, delicious. Any of the recipes for custard ice-cream may be frozen in this way. Ice-creams may be formed into fanciful shapes by the use of molds. After the cream is frozen, place in mold, and set in pounded ice and salt until ready to serve. Cream may be frozen without a patent freezer, by simply placing it in a covered tin pail, and setting the latter in an ordinary wooden ducket, and proceed exactly as directed for self-freezing ice-cream, packing into the space between them, very firmly, a mixture of one part salt to two parts of snow or pounded ice. When the space is full to within an inch of the top, remove cover. } “ICES AND ICE-CREAM. 7 177 CHOCOLATE eee onelan he Scald one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five table-spoons chocolate, rub smooth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly, set off, add a tablespoon of thin, dissolved gelatine, and when cold, place in freezer ; when it begins to set, add a quart of rich cream, half of it well whipped. To make a mold of chocolate and vanilla, freeze in separate freezers, divide a mold through the center with card-board, fill eath ‘division with a different cream, and set mold in ice and salt for an hour or more. | To make chocolate fruit ice-cream, when almost frozen, add a coffee-cup of preserved peaches, or any other Pie cut in fine pieces. Ecourss Ick-cREAM. - A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, then stir it in the boiling milk; let it boil ten or fifteen minutes, and, just before taking it from the fire, © stir in one and a half pounds pulverized sugar (any good white sugar will do). Care must be taken to stir all the time after put- ting in the sugar, only letting it remain a moment, or just long enough to dissolve it; take from stove, and strain at once through a crash towel. When cold, add one quart cream. Flavor with vanilla, in the proportion of one and a fourth table-spoons to a gallon, —Mrs. Inbbhie Dolbear. | Fruir FRAPEES. Line a mold with vanilla ice-cream, fill the center with fresh berries, or fruit cut in slices, cover with ice-cream, cover closely, and set in freezer for half an hour, with salt and ice well packed around it. The fruit must be chilled, but not frozen. Strawber- ries and ripe peaches are delicious thus prepared.—Mrs. J. C. P., Stockbridge, Mass. : IcE-CREAM. Three pints sweet cream, quart new milk, pint powdered sugar, __ the whites of two eggs beaten light, table-spoon vanilla

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