Green Tea 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
Method
- 1 pint of milk, 1 tablespoonful of green tea, 1 pint of cream, ¾ cupful of sugar, 3 eggs, ½ teaspoonful of vanilla.
- Pour one pint of boiling milk over one tablespoonful of green tea, and allow to stand on the back of the range or on an asbestos mat over a low gas flame for five minutes;
- strain through a double thickness of fine cheesecloth.
- To this add the cream, beaten eggs, sugar and vanilla, and stir until it thickens.
- Add a little green vegetable color.
- Place in a cold dish and allow to cool.
- Freeze, repack, and allow to stand until ready for use.