Vanilla Ice Cream

Ingredients

• 1 pint milk.
• 3 eggs.
• 1 cup sugar.
• 2 teaspoons Bee Brand vanilla.
• 1/3 teaspoon salt.
• 2 cups thin cream.

Method

1. 1

   Scald the milk, add the well-beaten eggs to it, and cook in a double boiler till as thick as boiled custard.

2. 2

   Remove from the fire, add the sugar and, when cold, the vanilla, salt and cream.

3. 3

   Freeze and set aside to ripen before serving.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 51. The excerpt below is the record exactly as published.

Vanilla Ice Cream (Custard Foundation) 2 cups scalded milk. 1 egg. 1 teaspoon flour. 1/8 teaspoon salt. 1 cup sugar. 1 quart thin cream. Mix flour, sugar and salt, add the egg slightly beaten, and then the scalded milk, gradually. Cook over hot water in a double boiler for fifteen to twenty minutes, stirring constantly at first. Remove from the fire, cool, add the cream and flavor- ing, strain and freeze. If custard has a curdled appearance, it will disappear in the freezing. Any desired fruit may be added to the custard just before placing in the freezer. Miss Ruta WeatTHERLY. 104 See that the name KNOX is on each package of Gelatine you buy One Gallon of Ice Cream ‘Three quarts single cream, two pounds sugar; flavor to taste with vanilla or fruits. Cook to boiling point, add yolks of six- teen eggs, mix and strain; let cool and put in freezer. Freeze semi-hard, remove dasher, pack with salt and ice until hard. Mrs. C. A. Wattin. Water Ice 1 can apricots (run thru sieve). 8 oranges, juice. 8 lemons, juice. 4 cups sugar. Make syrup of sugar and boiling water. Add fruit juice to make a gallon of mixture. Freeze. Mrs. C. E. GLenn. Philadelphia Vanilla Ice Cream 1 quart thin or single cream. 84 cup sugar. 11% tablespoons Bee Brand vanilla. ‘Mix ingredients and freeze. Miss Mary D. Guorce. Chocolate Sauce to Be Served with Ice Cream 11% cups water. 14 cup sugar. 1 tablespoon arrow-root. 14 cup cold water. 6 tablespoons grated chocolate. Few grains of salt. ¥4 teaspoon Bee Brand vanilla. Boil water and sugar five minutes, mix chocolate with arrow- root to which water has been added. Combine mixtures, add salt, and boil three minutes, add vanilla, and serve hot. Miss Mary D. Guorce. Hot Fudge Chocolate Sauce for Ice Cream or Cake ¥4 cup sugar. 2 cups water. 2 squares chocolate 2 teaspoons cornstarch. Vf teaspoon salt. 2, teaspoons Bee Brand vanilla. Mix together the sugar, water and grated chocolate, cook together until the sugar is dissolved and chocolate melted, then add the cornstarch which has been mixed thoroughly with the cold water, and cook five minutes, stirring constantly. Add salt and vanilla. Serve hot. Miss Mary D. Groree. 4 cup cold water. Lemon Water Ice Five lemons, one quart water, one pound sugar and lemon rind. When cool, add the lemon juice, strain and freeze. Mrs. W. L. NeEvIns. 105 See that the name KNOX is on each package of Gelatine you buy Pineapple Sherbet One lemon peel (peeled as you would an apple), add water enough to dissolve one and one-half cups sugar, cook a little, and cool. Take out peel, squeeze in juice of the lemon, and add one small can of shredded pineapple. Put in half-gallon freezer and fill with water nearly to the top (about four inches). When it is frozen a little, add the beaten white of two eggs, and freeze harder. Miss Mary D. Guorer. Nut Frappe 14 envelope Knox sparkling gelatine. 1 cup cream. 4 cup cold water. 34 cup milk. ¥ cup sugar. White of 1 egg. 1 cup cooked pineapple and 1 cup chopped nuts. strawberries. Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice-cold in sherbet glasses. Fruit Sherbet 1% envelope Knox sparkling gelatine (scant measure). 114 cups sugar. 3 cups rich milk. 1 orange. 1 lemon. Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for five minutes and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze, add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons. Vanilla Ice Cream 1 pint milk. 3 eggs. 1 cup sugar. 2 teaspoons Bee Brand vanilla. 1/3 teaspoon salt. 2 cups thin cream.

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