Name: Ice-Cream
Cuisine: American
Ingredients: 1 pint of milk; 2 eggs; 6 ounces of sugar and one tablespoonful of cornstarch; 2 eggs into a pint of cream; 1 teaspoonful of vanilla or lemon is generally sufficient

Original Recipe

One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream; whip it. Mix the milk and cream, flavor and freeze. One teaspoonful of vanilla or lemon is generally sufficient. The quantity, of course, can be increased to any amount desired, so long as the relative proportions of the different ingredients are observed.

1 pint of milk
2 eggs
6 ounces of sugar and one tablespoonful of cornstarch
2 eggs into a pint of cream
1 teaspoonful of vanilla or lemon is generally sufficient

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1

One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch.
2

Scald but do not boil.
3

Then put the whites of the two eggs into a pint of cream; whip it.
4

Mix the milk and cream, flavor and freeze.
5

One teaspoonful of vanilla or lemon is generally sufficient.
6

The quantity, of course, can be increased to any amount desired, so long as the relative proportions of the different ingredients are observed.

Original Recipe

Ingredients

Instructions