Vanilla Ice

Ingredients

• 1 pint milk
• 3 oz. sugar
• 1 oz. cornflour
• 1 egg
• Flavouring

Method

1. 1

   Mix the cornflour to a cream with 2 tablespoonfuls cold milk and put the remainder on to boil.

2. 2

   When boiling, pour into the blended cornflour, stirring meanwhile.

3. 3

   Return to saucepan, and boil gently for 10 minutes.

4. 4

   Stir in the sugar, remove from the heat and add the beaten egg.

5. 5

   Add vanilla essence and when cold, freeze.

Nutrition per serving

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 19. The excerpt below is the record exactly as published.

VANILLA IcE I pint milk 3 oz. sugar I oz. cornflour I egg Flavouring Mix the cornflour to a cream with 2 tablespoonfuls — cold milk and put the remainder on to boil. When boiling pour into the blended cornflour, stirring mean- while. Return to saucepan, and boil gently for 10 © minutes. Stir in the sugar, remove from the heat — and add the beaten egg. Add vanilla essence and when — cold freeze. Note.—This can be made more interesting by add- ing some almond rock, which has been crushed finely, — or by serving with hot Mint Sauce and sprinkling with 48 q oF ., ms AG ‘ f 4 i it ICES FOR SUMMER DAYS. i a chopped walnuts. The cornflour may be omitted, and a flavoured egg custard may be used as in Banana Ice- cream. BANANA ICE-CREAM 2 bananas 2 Oz. sugar 4 tablespoonful lemon 14 gills milk juice I egg I pinch of salt Peel the bananas, scrape, purée and add the lemon juice and custard made from milk, sugar, egg and 4 salt. Freeze and serve with chopped nuts. Note.—A more elaborate form of custard mixture may be made, adding white of egg and cream as in Fig Ice-cream. Fic IckE-cREAM + pint milk

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