Self-Freezing Ice Cream

Ingredients

• one quart of rich milk
• eight beaten eggs
• three pints of rich, sweet cream
• four cups of sugar
• one vanilla bean broken in two
• five teaspoonfuls of vanilla essence

Method

1. 1

   Heat the milk, pour it upon the eggs and sugar, cook (stirring steadily) fifteen minutes, or until it has thickened well; when perfectly cold add the cream; make the day before using and set on ice; early in the morning beat in the cream, and put all in an old-fashioned upright freezer, set in its pail.

2. 2

   Pack ice and salt around it, and let it freeze for an hour and a half, stirring occasionally.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 424. The excerpt below is the record exactly as published.

self-freezing ice cream, take one quart of rich milk, eight beaten eggs, three pints of rich, sweet cream, four cups of sugar, one vanilla bean broken in two and boiled in the custard, or five teaspoonfuls of vanilla essence

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