Ice Cream No. 2

Ingredients

• one pint of boiling milk
• three quarters of a cup of granulated sugar
• one tablespoonful of flour
• a pint of thin cream

Method

1. 1

   To one pint of boiling milk add three quarters of a cup of granulated sugar and one tablespoonful of flour, sifted together.

2. 2

   Cook five minutes, add a pint of thin cream, let boil, and remove from the fire.

3. 3

   When cold flavor to taste with vanilla or lemon extract, add the unbeaten whites of two eggs, and freeze.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.

Ice Cream No. 2. — To one pint of boiling milk add three quarters of a cup of granulated sugar and one tablespoonful of flour, sifted together. Cook five min- utes, add a pint of thin cream

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