Fig Ice Cream
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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
Method
- One quart of milk, two table-spoonfuls of corn-starch, one of gelatine, one pint of cream, a cupful and a half of sugar, three eggs, two cupfuls of figs, cut fine;
- one table-spoonful of vanilla.
- Put the milk in the double boiler, reserving half a cupful.
- When it is boiling, stir in the corn-starch, which has been mixed with the cold milk.
- Cook ten minutes.
- Beat the eggs and sugar together.
- Pour the cooked mixture on this, stirring all the time.
- Return to the fire, add the gelatine, which has been soaking in four table-spoonfuls of cold water, and cook three minutes.
- Set away to cool.
- When cold, add the cream and vanilla, and freeze.
- When the cream has been freezing ten minutes, take off the cover and stir in the figs.
- Cover again and freeze until hard.
- Take out the beater, and with a large spoon, pack the cream smoothly.
- Set away until serving time.