Ice Cream

Ingredients

• 1 quart of milk
• 2 heaping tablespoonfuls of corn starch
• 1 quart of cream
• 2 cups of sugar

Method

1. 1

   Heat milk to boiling, add corn starch wet with cold milk, cook until thick.

2. 2

   When cool, add cream, sugar, and flavoring.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 31. The excerpt below is the record exactly as published.

ICE CREAM. Heat I quart of milk to boiling, add 2 heaping tablespoonfuls of corn starch, wet with cold milk and cook until thick. When cool add i quart of cream, 2 cups of sugar and flavoring. Mrs. W. E. Ritchie. EMMA HARDY'S RECIPE FOR ICE CREAM. Two quarts of cream, 2 cups of sugar, 2 eggs, whites and yolks beaten separately, i tablespoonful of flavoring. Boil one cup of the cream, dissolve i teaspoon- ful of Bermuda arrowroot in a little cold milk and stir it into the hot cream. Thicken, remove from the fire and stir it into the cold cream, add sugar and flavoring and the beaten yolks. Strain and put into freezer. Do not turn the crank for 15 minutes, then stir in the beaten whites and beat the whole well. Remove the dasher and set aside for 2 hours. At the end of an hour loosen A. N.Warner& Go.l Imms. DESSERTS. 87 the cream from the sides and beat again. In making chocolate cream, omit the arrowroot. In making straw- berry, omit the yolks of the eggs, use i quart of cream

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