Vanilla Ice Cream

Photo licensed under Creative Commons by stu_spivack

Vanilla Ice Cream...





Beat the yolks of eight eggs with 3/4 pound of sugar until very light. Put 1 and 1/2 pints of rich milk on the fire to scald, highly flavored with vanilla. When the milk is scalded, stir it into the egg as soon as it is cool enough not to curdle. Now stir the mixture constantly until is has thickened. Do not let it remain too long to curdle, or it will be spoiled. When taken off the fire again, mix in 1/4 box of gelatin which has been 1/2 hour in 2 tablespoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dissolve it if it is not already dissolved. Cool the custard well before putting it into the freezer, however; stir it almost constantly until it begins to set; then stir in lightly a pint of cream, whipped. Stir it for 2 or 3 minutes longer, put into a mold and return it to a second relay of ice and salt.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.