Ice Cream with Eggs
From The housekeeper's companion, 1883
For variations, add fruit juice or melted chocolate.
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's companion (1883), page 142. 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 "ugar, and stir in, taking it 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
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