Ice Cream with Eggs

Ingredients

• Boil two quarts of rich milk
• four tablespoonfuls of corn-starch
• wet with a cup of cold milk
• Beat twelve eggs
• a heaping quart of sugar
• three tablespoonfuls of vanilla or lemon
• two quarts either of cream or very rich milk

Method

1. 1

   Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk.

2. 2

   Boil for ten minutes, stirring often.

3. 3

   Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking from the fire as soon as it boils.

4. 4

   When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk, and freeze.

5. 5

   For strawberry or raspberry cream allow the juice of one quart of berries to a gallon of cream.

6. 6

   For chocolate cream grate half a pound of chocolate; melt it with one pint of sugar and a little water, and add to above rule.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 124. The excerpt below is the record exactly as published.

Ice Cream with Eggs. Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk. Boil for ten minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking from the fire as soon as it boils. When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk

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