Italian Ice Cream

Ingredients

• eight egg yolks
• 4oz. of caster sugar
• the pint of cream
• 3oz. to 4oz. of caster sugar
• a tiny pinch of salt
• a pint of milk
• an ounce or so of cornflour
• about 1oz. of leaf gelatine
• a tablespoonful of Swiss milk

Method

1. 1

   Prepare a rich custard by cooking the egg yolks with sugar until it coats a spoon.

2. 2

   Allow to cool, add flavorings, sieve, and place in the freezer.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.

Italian ice-cream vendor at rdreet corners, the delight of the street Arab, and the iiorror of the microbe and bacillus hunter. The Jitter compound, it may be observed in passing, is by •10 means so deadly a concoction as many people iincy, 01 infant mortality in oui’ large towns 'O^^d stand at a considerably higher average than it 'ven actually does. The actual component parts are . armless enough, egg powder, skim or Swiss milk, om-flour, and cheap sugar being the principal in- rredients ; the danger comes in with the water and :e used. One need hardly dwell on the unsavouiy aaracter of the latter, as if projjerly managed it oes, or should, not affect the ice appreciably, but the • ater is a serious question ; and a still more serious iie is the ignorance of even the most rudimentarv 16 ICES. elements of sanitation tliat marks tke worth}' manufacturer of sucli cheap luxuries. To start with the two chief' kinds, the Italian, or more properly the Neapohtan, and the American. The first is produced hy preparing a more or less rich custard, which is cooked without being allowed to boil, until on stirring it with a spoon the mixture will coat the latter thinly. It is then allowed to cool, when the flavouring essences, fruit pulps, hqueurs, &c., are added, the whole is sieved, and when cold is placed in the freezer. For the custards, you can use eight egg yolks and 4oz. caster sugar to the pint of cream ; or, four egg yolks to the pint of single cream or new milk, and 3oz. to 4oz. of caster sugar, with the whites whipped to a stiff froth with a tiny pinch of salt (this is made somewhat differently from the usual way, as the egg yolks are beaten up with the sugar till hght, then lightly and quickly mixed in the stiffly whipped whites, and finally stirred over the fire with the milk till it thickens) ; then there is a still simpler kind made with a pint of milk, one well whisked egg, an ounce or so of sugar, and a tablespoonful of corn- flour ; and lastly there is a wonderful production made by stirring an ounce or so of cornflour till smooth in a little cold milk, then adding loz. to 2oz. of sugar and enough skim milk to make up a pint altogether ; let this boil together for five or six minutes at least, till perfectly smooth, and use when cold . This is of course not custard properly speaking, but it answers very fairly well, especially if about |oz. of leaf gelatine be dissolved in the mixture. A tLAIN ICES, CREAM AND WATER. l7 Iblespoonful of Swiss milk d

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