Ice Cream

Ingredients

• One quart milk
• 2 eggs
• % lb. sugar
• 2 tablespoonfuls corn-starch or arrowroot
• 1 qt. cream

Method

1. 1

   Scald the milk, yolks of eggs, sugar, and corn-starch or arrowroot, until it is of the consistency of custard.

2. 2

   Then allow to cool.

3. 3

   When cool add the cream whipped, and the whites of the eggs whisked to a stiff froth.

4. 4

   Sweeten to taste, flavor, and freeze in the usual way.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 107. The excerpt below is the record exactly as published.

ice cream course to prevent possible disturbance from chilling with the frozen dainties are made of pure sugar with half the quantity of arrowroot used for the cream drops, and essence of winter- green or mint to taste, rolled on a marble slab and cut oat in disks the size of a quarter dollar. Confectionery is a pretty art for ladies and a very convenient one where there are children with the traditional sweet tooth. And what adds more repute to a hostess' table than that it is furnished with tempting fresh bonbons of her own making ? Harmless Colorings for Candies — Vegetable colorings are always to be used, the juice of blood beet for deepest red, cranberry juice ting- ing a delicate pink, and cochineal — the sole ex- ception— giving a lovely rose. In coloring yel- low, carrot juice or a very little yolk of egg answers better than gamboge. Spinach furnishes the best green, and is prepared by cutting fresh spinach into very small pieces and expressing the juice,, A quarter oz. cochineal will color confectionery for a lifetime, and should be kept in a bottle closely corked. One bug is used at a time, pounding it and pouring on 2 or 3 tea- spoonfuls of boiling water, after which the liquid is bottled and will keep three months, only a drop or two being needed for any common quantity of confectionery or frosting. Blue is rarely used, and the drop of indigo needed will not hurt any one. The petals of yellow roses, infused in boiling water, yield a delicate dye which is charming with old-fashioned rosewater desserts. ICB 6REAM, IGB§, Btc. Frozen Custard — One quart rich milk, 1 large cup sugar, 1 teaspoonful salt, yolks of 6 eggs, 13^ teaspoonfuls almond flavoring, 1 cup cream. Let the milk come to a boil; beat the sugar, salt and eggs together, and add the milk, a few drops at a time; return to the double boiler and cook 5 minutes, stirring all the time. Set away to get cold, and freeze. Grape Sherbet — One quart grape juice, ob- tained by boiling the grapes half an hour and straining through a jelly bag, juice of 8 good- sized oranges, 1% cups sugar. Mix the orange and grape juice, strain and pour into your freezer. Freeze for 5 minutes, pour out and add the whites of 2 well-beaten eggs; return to the freezer and freeze for 20 min- utes. Remove the dasher and pack away for an hour, then serve. Peach Ice Cream — Two quarts ripe peaches, 1 cup sugar, mix well and set away in a covered dish. Take one pint of milk and one of cream; let them come to a boil, mix together 1 cup sugar, 2 scant tablespoonfuls flour and a tea- spoonful salt, beat the eggs well, mix all; then add the boiling milk and cream. Return to your kettle and boil gently 20 minutes, stirring often to prevent sticking. When quite cold stir in the peaches, which must be mashed fine, and freeze. Lemon Water Ice — Half a box of gelatine, dissolved in 1 pint cold water. Take the juice of 8 lemons and mix with ly^ lbs. white sugar, then pour 1 quart of hot water on the sugar and lemons; pour 1% pints of boiling water over the gelatine, and when it is quite dissolved add to the rest of the ingredients. Strain and set 221 222 White Ribbon Cook Book. away to cool; when cold whip 15 minutes, and freeze. Caramel Ice Cream — Burnt sugar ice cream is a favorite dish in Virginia, and it is often called caramel cream on account of its peculiar color, though it requires neither chocolate nor vanilla. It is made by pouring boiled custard, a little at a time, over a frying-pan in which brown sugar has been burned until it is a dark brown color. Keep on adding the custard, stirring all the time until the whole is smooth and the pan is full, then pour the contents back into the main bowl of custard, which should be the color of strong coffee when it is all mixed. The art in making this cream is in burning the sugar until it is exactly right. If this is properly prepared you have only to freeze it like any other custard. For 1 gallon it requires 1 gallon of milk, 2 cups of white sugar, the yolks of 16 eggs, and 2 cups of brown sugar well burned. Chocolate Ice Cream — Six tablespoonfuls grated chocolate, 2 breakfast cups cream, 1 of fresh milk, )4, lt>- sugar. Stir the chocolate into the milk, mixing well, add remaining ingredients and freeze. Fruit Cream — One and one- quarter lbs. of any kind of preserved fruit, 1 quart cream, juice of 2 lemons, sugar to taste. Take the whole of the ingredients, and work through a sieve. Then freeze in a freezing-can, and work until it is frozen. Then turn out and serve. Ice Cream — One quart milk, 2 eggs, % lb. sugar, 2 tablespoonfuls corn-starch or arrowroot, 1 qt. cream

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