Recipe - Custard Ice Cream

1 cup Scalded milk
Three fourths cup Sugar
2 tablespoon Corn starch
A pinch of salt
2 Eggs
2 teaspoon Vanilla
One half cup Evaporated milk

Mrs. Gordon S. Adams & Gurna Gilbert

Ever since 1885, Green Mrs. A. B. Marshall published her bestselling The
Book of Ices, home cooks had abundant recipes for custard ice creams. The
richer ones gained their thickness from cream and egg yolks; the more
common ones were thickened with corn starch or arrowroot. This version,
with some eggs and corn starch, is midway between Mrs. Marshall's
"common"and "cheap" recipes. The evaporated milk, available canned though
rarely used today, is a more modern element

Combine the scalded milk, sugar, corn starch, and salt; cook a few minutes.
Beat the yolks of the eggs; add a bit of the milksugar mixture and stir;
then add the beaten yolks to the milksugar mixture; continue cooking a few
minutes. Remove the mixture from the heat and cool; add the vanilla and
stifflybeaten egg whites; stir; chill. Cook, cool, and whip the evaporated
milk; add it to the other mixture; stir well. Freeze, stirring often to
prevent it from becoming icy.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 09, 1998