Cream Ice—II (Frozen Custard)

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

1 quart milk ↝ Milk, NFS [Milk, reduced fat]
6 yolks ↝ Egg, yolk only, raw [Eggs and omelets]
1¹⁄₄ cups powdered sugar ↝ Sugars, powdered [Sweets]
1-2 pints thick cream
1-2 table-spoons vanilla ↝ Vanilla extract [Spices and Herbs]

Instructions (4)

Make a custard with the milk, sugar and yolks.
Strain and, when cold, add the cream, flavouring, etc.
If the larger quantity of cream has been used add more sugar.
Freeze.

Original Text

Cream Ice—II

(Frozen Custard)

1 quart milk 6 yolks 1¹⁄₄ cups powdered sugar 1-2 pints thick cream 1-2 table-spoons vanilla

Make a custard (see p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze.

The custard can be made with cream instead of milk.

To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added.

[Pg 147]

Notes

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