Custard Ice-Cream

Original Recipe

Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold, freeze it as ice-cream.

Ingredients

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  • 10 one quart of cream or rich milk with half a pound of sugar and flavor to taste
  • 1 tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk
  • 1 few minutes
  • 6 eggs which have been beaten until thick

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Instructions

  1. 1

    Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold, freeze it as ice-cream.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)