Ice Cream No. 3

Ingredients

• One quart of rich milk
• 7 eggs, yolks and whites beaten separately
• 4 cupfuls of sugar
• 2 quarts of sweet cream
• six teaspoonfuls of flavoring

Method

1. 1

   Put the milk in a double boiler and heat almost to boiling; beat the yolks very light, add the sugar and heat a little longer; then, little by little, add the boiling milk, beating all the while.

2. 2

   Stir in the well beaten whites of the eggs, return to the boiler and cook until it is as thick as boiled custard, stirring steadily all the time.

3. 3

   Take off the fire and when quite cold stir in the cream and flavoring, and freeze.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 81. The excerpt below is the record exactly as published.

Ice Cream No. 3. One quart of rich milk, 7 eggs, yolks and whites beaten separately, 4 cupfuls of sugar, 2 quarts of sweet cream, six teaspoonfuls of flavoring

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