Peach Ice Cream

Ingredients

• Two quarts ripe peaches
• 1 cup sugar
• one pint of milk
• one of cream
• 1 cup sugar
• 2 scant tablespoonfuls flour
• a teaspoonful salt

Method

1. 1

   Mix well and set away in a covered dish.

2. 2

   Take one pint of milk and one of cream; let them come to a boil, mix together 1 cup sugar, 2 scant tablespoonfuls flour and a teaspoonful salt, beat the eggs well, mix all; then add the boiling milk and cream.

3. 3

   Return to your kettle and boil gently 20 minutes, stirring often to prevent sticking.

4. 4

   When quite cold stir in the peaches, which must be mashed fine, and freeze.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.

1 teaspoonful salt, yolks of 6 eggs, 13^ teaspoonfuls almond flavoring, 1 cup cream. Let the milk come to a boil; beat the sugar, salt and eggs together, and add the milk, a few drops at a time; return to the double boiler and cook 5 minutes, stirring all the time. Set away to get cold, and freeze. Grape Sherbet — One quart grape juice, ob- tained by boiling the grapes half an hour and straining through a jelly bag, juice of 8 good- sized oranges, 1% cups sugar. Mix the orange and grape juice, strain and pour into your freezer. Freeze for 5 minutes, pour out and add the whites of 2 well-beaten eggs; return to the freezer and freeze for 20 min- utes. Remove the dasher and pack away for an hour, then serve. Peach Ice Cream — Two quarts ripe peaches, 1 cup sugar, mix well and set away in a covered dish. Take one pint of milk and one of cream; let them come to a boil, mix together 1 cup sugar, 2 scant tablespoonfuls flour

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