Ice Cream No. 3

Ingredients

• one quart of boiling milk
• two tablespoonfuls of flour
• three quarters of a cup of sugar
• the yolks of three eggs
• a tablespoonful of butter

Method

1. 1

   To one quart of boiling milk add two tablespoonfuls of flour mixed with three quarters of a cup of sugar, and cook five minutes.

2. 2

   Add the well-beaten yolks of three eggs, and as soon as the eggs are lightly cooked remove from the fire, add a tablespoonful of butter, and stir until the latter is melted and mixed uniformly with the cream.

3. 3

   Flavor to taste, when cold add the whites of the eggs unbeaten, and freeze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 120. The excerpt below is the record exactly as published.

Ice Cream No. 3. — To one quart of boiling milk add two tablespoonfuls of flour mixed with three quarters of a cup of sugar, and cook five minutes. Add the well- beaten yolks of three eggs, and as soon as the eggs are lightly cooked remove from the fire, add a tablespoonful of butter

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