Ice-Cream

Ingredients

• one pint of new milk
• one tea-spoonful of sea-moss farina
• one-half gallon of rich cream
• one pint of sugar
• two tea-spoonfuls of vanilla

Method

1. 1

   When boiling hot, sift the sea-moss farina into the milk, boil into a custard, and strain through a cloth; stir until cool, then beat into the cream.

2. 2

   If a patent freezer is used, the cream does not require to be whipped.

3. 3

   Freeze until very light.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 150. The excerpt below is the record exactly as published.

ice-cream, it is better to whip part of it, and add it just as the cream is beginning to set. Water ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they are not thoroughly mixed before freezing the sugar (295) 296 The New Kentucky Home Cook Book. will sink to the bottom and the mixture will have an un- pleasant taste; hence it is better to make a sirup by boiling the sugar and water together, and when cold adding the juice of the fruit. Freeze ices in a warm place, since the more rapidly the ice melts the quicker the cream freezes, always being care- ful, of course, that no salt or water gets into the freezer. ICE-CREAM. Take three pints of sweet cream, one quart of new milk, one pint of powdered sugar, the w7hites of two eggs beaten light, and one table-spoonful of vanilla. Put in the freezer until chilled through, and then freeze. This is very easily made. Miss Lizzie Moores. ICE-CREAM. Dissolve in one quart of rich cream one-half pound of pulverized sugar, and flavor with vanilla or other essence; no boiling is necessary. It should be about as thick as cream for coffee. Use a patent freezer. This is a conven- ient and quick receipt. ICE-CREAM. Take one pint and a half of sugar and one gallon of cream, flavor to taste, and put to freeze. When almost frozen, add the beaten whites of two eggs, and freeze until flrm. Mrs. Will Shackleford. ICE-CREAM. Take the yelks of eight eggs, one pound of sugar, two pints of rich milk, one quart of cream, and one table-spoon- ful of vanilla. Beat the eggs with the sugar until very light ; scald the milk in a custard-kettle, then stir in the eggs and sugar; let all remain over the fire until it begins to thicken, but no longer, or it will curdle. When taken off the stove, mix in one-fourth of a box of Cox's gelatine, which has been The Neiv Kentucky Home Cook Book. 297 soaked for half an hour in two table-spoonfuls of warm water. Upon adding it to the hot milk it will immediately dissolve; then add the vanilla. Cool the custard well be- fore putting it into the freezer. Stir it constantly until it begins to set, then add the quart of cream which has been whipped to a stiff froth. Mrs. C. E. Tabb. ICE-CREAM. Take one pint of new milk ; when boiling hot, sift into it one tea-spoonful of sea-moss farina, boil into a custard, and strain through a cloth ; stir it until cool, then beat into one- half gallon of rich cream, sweetened with one pint of sugar and flavored with two tea-spoonfuls of vanilla

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