Frozen Custard
Ingredients
- 3 pint cream
- 1 quart milk
- 12 eggs
- 10 ounce sugar
- 1 small vanilla bean
Directions
- Cut the bean in several pieces, scrape out the seeds in a gill of milk and gently boil seeds and bean, to extract full flavor.
- Scald, in a preserving or custard kettle, the cream and milk, but do not boil it.
- Beat the eggs until light, adding the sugar until all is thick and smooth.
- Stir slowly the cream and milk into the beaten egg and sugar, add the boiled bean and milk and replace on the fire.
- Stir constantly until it becomes of the consistency of thin custard.
- Remove from the fire at once, and strain through a wire sieve into the ice cream freezer, which latter set in a pail of cold water.
- When cool, freeze as ice-cream.
Other Information
Author: Lizzie Settle
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Dessert
Ingredients: cream, milk, egg, sugar, vanilla bean
Equipment: measuring cups, measuring spoons, knife, pot, egg beater, sieve
See Also
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Frozen Pudding
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New:
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