Peach Ice-Cream

Ingredients

• one pint of milk
• four eggs
• sugar
• cornflour
• flavouring

Method

1. 1

   Make a custard by putting the milk in a saucepan, bringing it to boiling point, and then pouring it very gradually over the yolks of the eggs and the sugar.

2. 2

   Add a pinch of salt.

3. 3

   Return to the saucepan, and add the cornflour dissolved in a little cold milk.

4. 4

   Boil until of the consistency of thin cream.

5. 5

   Remove from the fire, and add the stiffly beaten whites of the eggs.

6. 6

   When cold, add the flavouring, and freeze.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 22. The excerpt below is the record exactly as published.

Four eggs, two ounces soft sugar, two ounces ground almonds, two ounces stale cake or bread-crumbs, two tablespoonfuls of cream, an ounce of candied cherries, two gills of preserved strawberries, one ounce of shredded citron peel, and one ounce melted butter. Place the strawberries in a deep china dish, lightly buttered. Separate the yolks from the whites of the four eggs, place the yolks in a basin and the whites in an egg bowl on the ice. Briskly beat the yolks and sugar to a cream, put in the almonds, mixing thoroughly as they are being added, and the cake or bread-crumbs very gradually. Whisk up the whites of the four eggs to a stiff froth, which stir gradually and lightly with the other preparation, add the cream and butter, mixing well while doing so. Place the preparation into the dish containing the strawberries. Arrange the cherries nicely on top. Bake for twenty minutes in a moderate oven. Serve with whipped cream. Apricot Cups. One pint of milk, two and a half cups of flour, two eggs, one tablespoonful of melted butter, half a tea- 3° AMERICA spoonful of salt, two teaspoonfuls of baking-powder. Apricots as required. Beat the eggs until light, add the milk, salt, and flour ; beat thoroughly, then add the melted butter and baking-powder. Grease some small cups, half fill with the batter, put into each cup a half apricot, cover with batter, dust with castor sugar, stand the cups in a baking- pan half filled with boiling water, and bake twenty minutes in a quick oven. Serve hot with sweetened cream. Peach Ice-Cream. Make a custard by putting the milk in a saucepan, bringing it to boiling point, and then pouring it very gradually over the yolks of the eggs and the sugar. Add a pinch of salt. Return to the saucepan, and add the cornflour dissolved in a little cold milk. Boil until of the consistency of thin cream. Remove from the fire, and add the stiffly beaten whites of the eggs. When cold, add the flavouring

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