Strawberry Ice Cream

Ingredients

• 1 pint of well sweetened juice
• 1 quart of ice cream

Method

1. 1

   It is simply adding one pint of well sweetened juice to one quart of ice cream, putting it in cold when ready to freeze.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 71. The excerpt below is the record exactly as published.

quart of ice cream, while in process of freezing makes a delicious fruit ice cream. Water- ices are made from the juices of fruits mixed with water, sweetened and frozen the same way as cream, only it takes longer time for freezing. They must both, cream and water, be very cold before stirring. Thi Queen Cook Bo^k it} Ice Crkam. Very Nice. No. i. 2 quarts cream 2 cups sugar, heaping 4 eggs, the whites 4 teaspoons vanilla Scald the cream in double boiler, (saving out one pint for whipping) dissolve the sugar in hot cream, set where it will get very cold before stirring in the stifily beaten whites and whipped cream. Freeze. Ice Cream No. 2. 3 pints cream i pint sugar 1 quart milk 2 eggs, the whites This is a different proportion and good. Flavor with lemon extract or vanilla. Follow the directions on the previous page for freezing. Ice Cream No. 3. 2 quarts new milk 2 even tablespoons com 3 quarts fresh cream starch 3 pounds sugar Bring to a boil in double boiler the milk and two quarts of the cream; dissolve two pints and a half of the sugar in it hot; set it where it will get very cold or on ice. Then flavor it and flavor and sweeten the other quart of cream with the other half pint of sugar. Whip and skim off, having it very cold, with a cream whisk, taking it off as fast as it rises, wet the corn starch with cold milk very smooth and boil five min- utes, stirring all the time. Then strain it. After all this is done it is ready for freezing when cold. This makes two gallons. For this quantity it will take nearly one peck of salt and two pecks of fine ice. Please remember that you can divide or double any of 184 The Queen Cook Book these recipes, as your needs may be. Freeze; f •Hew- ing directions for freezing. Ice Cream, Not So Rich. 2 quarts new milk 4 eggs beaten separately 3 teaspoons lemon extract 2 cups sugar 1 pint whipped cream i pint strawberry juice Scald the milk in double boiler, beat the yolks and add and scald five minutes, dissolving the sugar in it. Let it get very cold, and add the beaten whites and cream sweetened and flavored. Prepare the straw- berry juice as directed, it gives the cream a pretty pink color. Always remember to strain all creams that have been boiled. You can leave out the whipped cream and strawberry juice, if you wish. Frozen Custard. 2 quarts milk 2 tablespoons vanilla or I ^ pounds sugar lemon 4 eggs Boil the milk, taking one cup out to beat in with the well beaten yolks. Put in the sugar; boil two min- utes, put away to get cold, then add flavoring and the well beaten whites. From one pint to a quart of whipped cream is a great addition. These must be very cold before beating, as they beat stiffer. Strawberry Ice Cream. It is simply adding one pint of well sweetened juice

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