Plum Pudding Ice Cream

Ingredients

• a pint of milk
• four eggs
• one cupful and a half of sugar
• two tablespoonfuls of cocoa
• one-half of a cupful of boiling water
• one tablespoonful of vanilla
• one pint of cream
• sufficient citron to measure one-half of a cupful
• one-half of a cupful of seeded raisins
• one-quarter of a cupful of sultanas
• two dozen almonds
• just enough sherry to moisten

Method

1. 1

   Scald milk, add beaten eggs and sugar, stir over hot water until custard forms.

2. 2

   Strain and cool.

3. 3

   Dissolve cocoa in boiling water, chill, and add to custard with vanilla and cream.

4. 4

   Mix in fruit and freeze until thick, then finish freezing.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 33. The excerpt below is the record exactly as published.

PLUM PUDDING ICE CREAM. Scald a pint of milk, add to it four eggs beaten with one cupful and a half of sugar. Stir constantly over hot water until it forms a rich custard ; strain, and set aside to cool. Dissolve two tablespoonfuls of cocoa in one-half of a cupful of boiling water and boil for a moment. Chill this and add to the cold custard with one tablespoonful of vanilla and one pint of cream. Shred sufficient citron to measure one-half of a cupful; steam one-half of a cupful of seeded raisins and one-quarter of a cupful of sultanas until plump and tender. Blanch and cut fine two dozen almonds; mix these, add just enough sherry to moisten

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