Ice Cream

Ingredients

• To each quart of cream
• one cup of white corn syrup
• one teaspoon of vanilla

Method

1. 1

   Freeze and serve plain or with chopped English walnuts over the top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 41. The excerpt below is the record exactly as published.

ICE CREAM 2 Tablespoons Butter 2 Teaspoons Cornstarch Vz Cup Honey Cook together the cornstarch and but- ter thoroughly, being careful not to brown them. Add the honey and cook the mixture until it becomes hard when dropped into cold water and until all taste of raw cornstarch has been re- moved. CHOCOLATE SAUCE 1 Square Chocolate Vz Cup Boiling Water Vz Cup Corn Syrup (light) Vz Cup Sugar 1 Tablespoon Butter Substitute Vz Teaspoon Vanilla Melt chocolate over hot water; add butter substitute and blend thoroughly. While constantly stirring add the boil- ing water gradually; add sugar and syrup. Boil for about 12 minutes. Cool slightly and flavor with vanilla. Keep warm over hot water. CUSTARD SAUCE Scald 1 pint milk in double boiler. Dissolve ^ tablespoonful cornstarch and add to milk; cook about 10 minutes. Beat yolks 2 eggs slightly, add ^ cup sugar, Yz teaspoonful salt, dilute 2 table- spoonsful thickened milk, pour into boiler, let cook at lower temperature until eggs are thickened. Remove from fire, add 1 teaspoonful butter and Yz teaspoonful vanilla. Beat well and cool quickly. Serve cold. FROZEN DESSERTS ICE CREAM To each quart of cream add one cup of white corn syrup and one teaspoon of vanilla

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