Strawberry Ice Cream

Ingredients

• One pint of milk
• four eggs
• one and one-half pints of fresh strawberries
• one quart of cream
• one-half pound of sugar

Method

1. 1

   Beat the eggs until very light, make the milk hot and pour it over them.

2. 2

   Pour these together into a saucepan and stir them over the fire until the egg begins to thicken.

3. 3

   Transfer the custard to a bowl and allow it to cool.

4. 4

   In the meantime, place the strawberries into a hair sieve, sprinkle over them a little sugar and rub them through the sieve.

5. 5

   Add the sugar to the syrup formed and when the custard has become quite cold, stir the fruit mixture into it.

6. 6

   Add the cream and stir well, then pour all into a freezer and freeze until quite solid.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.

Strawberry Ice Cream.— One pint of milk, four eggs, one and one-half pints of fresh strawberries, one quart of cream, one-half pound of sugar

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