Peach Ice Cream

Ingredients

• Heat 1 pint of milk but do not let it boil
• Beat the yolks of 2 eggs
• with 1.5 cup sugar
• add 0.5 pint of cream
• and 1.5 cups of fresh peaches mashed to a pulp

Method

1. 1

   Beat the yolks with sugar and add to the hot milk and let it thicken a little, stirring to keep it smooth.

2. 2

   Add a pinch of salt.

3. 3

   When cold, add cream and peaches.

4. 4

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.

Peach Ice Cream. Heat 1 pint of milk but do not let it boil. Beat the yolks of 2 eggs with l]/2 cup sugar and add to the hot milk and let it thicken a little, stirring to keep it smooth. Add a pinch of salt. When cold add J/^ pint of cream and V/i cups of fresh peaches mashed to a pulp.. Freeze. DESSERTS AND ICES 143 Peppermint Ice Cream. Soak over night 1 lb. of red striped peppermint stick in a pint of thin cream. Before freezing add 1 pint of thick cream. The stick candy makes the cream a beautiful color. Mrs. ]. J. Morrow. German Vanilla Ice Cream. To 1 pint of cream take 1 whole vanilla bean, i/^ cup of sugar (more if you like it sweet), yolks of 3 eggs. Put your cream in double boiler and stir in well beaten yolks. Cut your bean in small pieces and pound this with lump sugar in mortar. Lift in cream and yolks and sugar. Stir gently. Don't let it boil, only let it thicken. Pour it into a bowl and stir gently until it is cooled. Put in mold, pack in ice and salt, and let it stand for 2J/2 hours. If you use more than a pint of cream, let it stand longer. Mrs. Richard Koehler. Plain Vanilla Ice Cream. 1 pint of thin cream. 1 pint of heavy cream. 1 cup of sugar. Flavor with vanilla bean. Freeze. This ice cream placed between two sheets of meringue makes a delicious dessert. Mrs, ]. J. Morrow. Apricot Water Ice. Boil 1 quart of water to 1 pint of sugar; remove scum. Put 1 can of apricots through a coarse sieve; grate or pound 5 or 6 bitter almonds; mix with pulp; add the juice, then the cold syrup and juice of j/2 ^ lemon. Freeze. M . H. S. Baltimore Cup. I pineapple cut in cubes. 3 oranges sliced. 4 peaches cut in pieces. !4 cup lemon juice. 144 PORTLAND WOMAN'S EXCHANGE COOK BOOK Chill. Serve raspberry sherbert in bottom of champagne glasses, pour over fruit mixture, garnish with raspberries. If preferred use shredded pineapple, bananas, preserved peaches (or pears) and lemon juice. Lemon Sherbet. One quart milk boiled with 1 cup sugar and rind of 1 lemon. Let cool. Put in freezer and when it begins to freeze add juice of 3 lemons. Mrs, Edward D. Kingsley. Raspberry Water Ice and Mousse in Mold. Make a syrup of 2 cups of sugar and I/2 cup of water. Take 2 boxes of raspberries, mash and put through a coarse sieve, then a fine one. Add the juice to the cooled syrup. Let the mixture stand 10 or 20 minutes in freezer before freezing. Mousse: Whip J/2 pint of cream until stiff, add 2 table- spoons pulverized sugar and vanilla or sherry to taste. Line melon mould with the ice and fill the center with the mousse. Pack in ice and salt for 4 or 5 hours. Mrs, E, C. Shevlin, Raspberry Sherbet. 3 boxes raspberries crushed and juice strained. J/2 pint water and 3 cups sugar boiled together. 1/2 pint cream whipped. Freeze. Mrs. Adrian S. Fleming. Frozen Strawberry. Mash 1 quart (or 2 boxes) of strawberries and put through a fine sieve. Make a syrup of granulated sugar and water, 2 cups of sugar to I/2 cup water being the proportions for the syrup, but more or less must be used according to the acidity of the berries. Soak 1 tablespoon of granulated gelatine in % cup of cold water for 10 minutes, and add to the boiling syrup. Mix the syrup and fruit juice and freeze. GELATINE DESSERTS 145 Serve in individual glasses with whipped cream on top, or place in a large bowl and have whipped cream in a separate bowl. This ice is better served in this way than in a mold. Raspberries and peaches may be frozen the same way. Mrs, Vicor Johnson, Gelatine Desserts Almond Blanc Mange. Put into a bowl two-thirds of a box of gelatine and a gill of water; let it soften and put on the back of the stove to dissolve. When it is entirely dissolved, stir into it slowly 1 quart of rich milk and Yi lb. of sugar. Let it boil for 15 minutes, being careful not to scorch, and strain through a piece of cloth. Add % lb. of almonds cut in strips. When cold, season to taste with vanilla and sherry (1 gill of sherry and 1 tablespoon vanilla) . Pour into molds and put in a cold place. Serve with wine jelly. Mrs, H, C. Cahell Caramel Pudding. 1 tablespoon gelatine. J4 cup cold water. 1 cup sugar. Yi cup boiling water. I cup cream. 1 teaspoon vanilla. 54 teaspoon cream tartar. Whites of 5 eggs. Soak the gelatine in the cold water, scald the cream, cook the sugar, cream of tartar and boiling water until it is a dark brown. Pour the cream over the gelatine, add the caramel slowly, then the beaten whites. Beat the mixture until the eggs do not separate. Pour into a wet mold. Serve with whipped cream. Henrietta M. Eliot. We recommend Mount Hood Ice Cream 146 PORTLAND WOMAN'S EXCHANGE COOK BOOK Charlotte Russe. 1 cup cream. 1 cup milk. 2 eggs. 54 box of gelatine or 1 level tablespoon. 54 cup sugar. Boil milk and gelatine together, pour over beaten yolks and sugar, and return to kettle as for boiled custard, just until it begins to thicken. Let stand until a little cool, then beat up the whites and put in. Let stand until it begins to harden, then whip cream and put in. Flavor with vanilla. Line dish with lady fingers and pour in mixture. Mrs. S. M, Mears. Chocolate Sponge. Dissolve J/^ lb. grated chocolate in 1 cup milk; stir over hot fire until smooth and thick. Beat yolks of 6 eggs with 1 cup sugar

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