The Boston cooking-school cook book

by Fannie Merritt Farmer

Orange Pekoe Ice Cream

2 cups milk

3 tablespoons Orange Pekoe tea

1½ cups sugar

Yolks 4 eggs

¼ teaspoon salt

Grated rind 1 orange

1 pint heavy cream

Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. [547]).