Ice Cream

Ingredients

• To each quart milk
• 2 eggs
• 1 cup sugar

Method

1. 1

   Beat eggs and sugar together; let milk come to a boil, then stir in sugar and eggs.

2. 2

   If you make as much as 1 gallon you can just heat enough milk to scald eggs, then add the balance; if you add fruit wait till it starts to freeze.

3. 3

   For chocolate cream cook cocoa in the milk.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.

ICE CREAM. Make custard of 1 teaspoonful of corn starch and % pint milk. After this gets thoroughly cold, add 1 pint cream, 1 cup sugar, 2 cups cooked apricots. Press apricots through colander after cold, then put into freezer. This is for 2-qt. freezer. — Mrs. H. G. Tull, Phila. FROZEN CUSTARD. Make custard of small cup flour dissolved in a little cold milk, 1 pint milk, l/o cup raisins, yolks of 2 eggs, % cup cherries, 1 cup sugar, citron cut fine, 1 quart cream, l^ cup sherry wine. Stir cream hard into custard after it has frozen 10 minutes, then add fruit and wine. This is for a 2-qt. freezer. — Mrs. H. G. Tull, Phila. ICE CREAM. Soak !/o box gelatine in 1 pint of sweet milk 10 minutes. Place on fire and stir until smooth — remove, and stir until cold. Add beaten whites of 8 eggs, 1 pound sugar, 1 pint sherry wine, % gallon of cream whipped. Freeze. Nuts or cherries may be added. — Mrs. J. G. Kittrell. GRAPE ICE CREAM One quart of unfermented grape juice, 1 quart of cream, 1 pound of sugar, and the juice of one lemon. CARAMEL ICE CREAM. One quart cream, 2 quarts milk, 2 cups brown sugar, 1 cup granulated sugar, y± pound shelled almonds ; flavor with vanilla. "Whip the cream and put in a gallon freezer, slightly brown the sugar in a saucepan and then add a little water and cook until all the lumps have disappeared. Add to FROZEN DESSERTS 147 this the almonds after blanching and pounding, then add this to the cream, then the milk. Flavor and freeze. — Mrs. R. J. Corbitt. ICE CREAM. To each quart milk

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