Vanilla Ice-cream

Ingredients

• One pint of milk
• three of cream
• two beaten eggs
• a teaspoonful of corn-starch
• two coffeecups of powdered sugar
• the inside of a vanilla bean

Method

1. 1

   Mix all ingredients, bring to a boil, then remove from fire.

2. 2

   Add cream and freeze when cold.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 124. The excerpt below is the record exactly as published.

anilla Ice-cream. Une pint of milk to three of cream, two beaten eggs, a tea- spoonful of corn-starch, two coffeecups of powdered sugar, and the inside of a yanilla bean ; mix the milk, corn-starch, eggs. 260 COOKERY FROM EZPERIENOE. sugar and vanilla together; let them jost oome to ft bdl; then take them from the fire ; add the oream ; if not very iweet, more sugar. When cold, freeie. * Orange Ice-cream. Dissolve a quarter of a box of gelatine in a pint of milk by setting it in a vessel of hot water ; rub the rind of an orange in a little of the sugar you sweeten the oream with, and put a little grated peel in the milk; squeeze the juice from a fine large orange and stir in the cream. When the gelatine is entirely dissolved, stir in it two and a half coflfeecups of powdered sugar, and add all to the cream ; stir until cold, and freeie. * Coffee Ice-cream. Three pints of cream to one of milk, a coffeecup of freshly- roasted coffee, two eggs beaten, a teaspoonful of corn-starch

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