Cocoanut Ice Cream
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 4 cupfuls of milk
- 2½ tablespoonfuls of cornstarch
- ¾ cupfuls of honey
- 1 teaspoonful of vanilla extract
- 1 cupful of chopped fresh cocoanut
- 2 cans of condensed milk
- 3½ cupfuls of water
- 2 teaspoonfuls of rose extract
- 1 teaspoonful of vanilla
- 1 teaspoonful of orange extract
- 2 eggs
Method
- 4 cupfuls of milk, 2½ tablespoonfuls of cornstarch, 2 eggs, ¾ cupfuls of honey, 1 teaspoonful of vanilla extract, 1 cupful of chopped fresh cocoanut or shredded cocoanut, Preserved cherries, Milk or water.
- Heat the milk in a double boiler.
- Blend the cornstarch with a little milk or water and add to the hot milk and stir until it begins to thicken.
- Add the beaten eggs and honey, cook for a minute or two;
- add vanilla and cocoanut.
- Freeze, serve in attractive tall stemmed goblets;
- top with cocoanut and cherries.
- ROSE ICE CREAM (with condensed milk) 2 cans of condensed milk, 3½ cupfuls of water, 2 teaspoonfuls of rose extract, 3 tablespoonfuls of cornstarch, ¼ cupful of milk, or water, 1 teaspoonful of vanilla, 1 teaspoonful of orange extract, Red vegetable coloring.
- Mix one can of condensed milk with two cupfuls of water;
- add the rose extract and enough red vegetable coloring to make the color desired.
- Strain and freeze.
- Boil the remaining water (1½ cupfuls) and stir in the other can of condensed milk.
- Moisten the cornstarch with a little milk or water, blend with the milk and water, stirring constantly for five or six minutes.
- Allow to cool, add flavoring, strain and freeze.
- Place these creams in separate layers in a wet mold, place the cover on securely, pack and freeze.
- This should stand at least two hours.