Ice Cream No. 3

Ingredients

• 2 quarts new milk
• 2 even tablespoons corn starch
• 3 quarts fresh cream
• 3 pounds sugar

Method

1. 1

   Bring to a boil in double boiler the milk and two quarts of the cream; dissolve two pints and a half of the sugar in it hot; set it where it will get very cold or on ice.

2. 2

   Then flavor it and sweeten the other quart of cream with the other half pint of sugar.

3. 3

   Whip and skim off, having it very cold, with a cream whisk.

4. 4

   Wet the corn starch with cold milk very smooth and boil five minutes, stirring all the time.

5. 5

   Then strain it.

6. 6

   After all this is done it is ready for freezing when cold.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 71. The excerpt below is the record exactly as published.

Ice Cream No. 3. 2 quarts new milk 2 even tablespoons com 3 quarts fresh cream starch 3 pounds sugar

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