Plain Ice Cream

Ingredients

• 2 quarts milk
• 2 quarts cream
• 1^ lbs. sugar
• 3 ozs. cornstarch
• 4 whole eggs

Method

1. 1

   Beat eggs with a small part of sugar.

2. 2

   Heat milk and sugar, dissolve starch in cold milk.

3. 3

   When milk boils, add starch, stir until thick, pour over eggs, stir, add cream, strain, cool, flavor, and freeze.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 97. The excerpt below is the record exactly as published.

PLAIN ICE CREAM. 2 quarts milk, 2 quarts cream, i^ lbs. sugar, 3 ozs. cornstarch, arrowroot, or sago-flour, 4 whole eggs. Break the eggs in a basin and beat light with a small part of the sugar. Set milk and sugar on the fire. Dissolve the starch, or the other thick, ener, in a little cold milk. When the milk reaches the boiling point, add the starch, stir till it thickens and pour it over the beaten eggs, stirring constantly. Add the cream, strain, cool, flavor to suit, and freeze. This recipe may be made without eggs. To use GELATIN in the above recipe : Leave out the starch and soak one and one-half to two ounces of gelatin in some cold milk for thirty minutes. Heat milk and sugar, and add the gelatin to the warm milk; stir till dissolved; add the cream; strain, cool, flavor, and freeze. 713.— PLAIN ICE CREAM, COLD PROCESS. I gallon plain cream, i^ lbs. sugar, ^ oz. cream-thick. Or, use good fresh milk, i gallon, i^ lbs. sugar and i}i ozs. cream-thick, flavoring. Mix sugar and thickener together dry; pour over the cream or milk, stirring constantly till the sugar is dissolved; flavor, color and freeze as usual- 714.— CATERERS' STANDARD ICE CREAM, BEST QUALITY. I gallon double cream ( whipping cream ), flavor, 1^ lbs. sugar

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