Ice Cream with Starch or Flour
From Foods, their selection and preparation, 1935
This gives body to the ice cream.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.
each quart of cream (18 per cent fat), f cup of sugar, lj teaspoons vanilla, and \ teaspoon of salt are used. Gelatin (1 \ teaspoons to each quart of cream) improves the texture. When the cream mixture has less than 18 per cent fat, some filler is desirable. The filler most used is egg. This makes a custard base. Frozen custard. Soft custard (see page 1 1 0), needs to be sweeter if frozen than if served unfrozen. Gelatin may be added to the cus¬ tard while hot; if only the yolks are used in making the custard, the well-beaten whites may be added to the custard when it is par¬ tially frozen. French ice cream is made from a mixture of cream and custard in varying amounts. Other fillers commonly used in the home are listed below. Gelatin may be added to these in the same general proportions as sug¬ gested for plain ice cream. Starch or flour cooked with the cream gives body. The flour or starch should be combined with a small amount of the cream and heated to boiling to thicken. Add to the remainder after cooling. Use three table¬ spoons of flour or one and a half of starch
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Cook this with the app: pantry check, scaling, and the assistant.