Vanilla or Chocolate Ice Cream
From Farm and home cook book and housekeeper's assistant, 1907
Serves 5
For variety, burn half the sugar to make caramel and add it to the hot custard.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 138. The excerpt below is the record exactly as published.
Vanilla or Chocolate Ice Cream Mix well together 1 cup sugar, 1 tablesp flour and Vs teasp salt, then add 1 beaten egg, and very gradually 2 cups hot milk. Cook in a double boiler 20 minutes, stirring constantly, and when cold add 1 qt cream (thin), and 2 tablesp vanilla extract. The mixture should be nice and smooth, like custard, but should it happen to curdle, it will not show after freez- ing, nor affect the taste. Freeze. For chocolate ice cream use only 1 tablesp vanilla, and add 1 or IVz squares of bitter chocolate
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