Frozen Custard with Marrons
A historical recipe from Secrets of Making Frozen Desserts at Home, by Anonymous.
A historical recipe
Secrets of Making Frozen Desserts at Home: 150 Tested Recipes Easier, More Economical, More Delicious, by Anonymous. Project Gutenberg eBook #64685.
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 Secrets of Making Frozen Desserts at Home, by Anonymous. Digitised by Project Gutenberg, eBook #64685 (https://www.gutenberg.org/ebooks/64685). 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
- 2 cups with maraschino syrup
- 4 cups milk
- 2 cups of marrons
- 6 egg yolks
Method
- 2 cups diced marrons Maraschino syrup 4 cups milk 6 egg yolks ⅔ cup sugar 1 tsp.
- salt 1 tbs.
- vanilla Cut the marrons into small pieces and cover 2 cups with maraschino syrup.
- Let stand for 1 hour.
- Scald 4 cups milk in a double boiler, beat the egg yolks, and add sugar and salt and beat again.
- Dilute with a little of the hot milk, mix thoroughly, and stir in the balance of the milk.
- Stir and cook until mixture coats the spoon slightly.
- Strain.
- Add vanilla.
- Chill and freeze.
- When the mixture begins to harden, open freezer and stir in 2 cups of marrons.
- Freeze hard.