When you have no yolks left from making jelly, boil a quart of milk (flavored by the above directions). Have ready three eggs, whites and yolks beaten together to a stiff froth, and into these stir a teacup of powdered white sugar. Dip up the boiling milk, pour slowly on the eggs, stirring rapidly. When all the milk has been stirred in the eggs, wash out the kettle, put the milk and eggs back into it, and let the mixture boil till it begins to thicken, when it must be taken immediately from the fire, poured into a bowl, and stirred till cold and smooth.
Many persons, before freezing, stir in the frothed whites of three eggs. The same directions given for freezing cream apply to the freezing of custard.
Boiled custard should never be used as a substitute for cream in making fruit ice creams, nor should it ever be eaten with jelly.
Ice Cream.
Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup milk. Add to it the whites of three eggs well frothed, and the yolk of one, well beaten.
Sweeten with loaf sugar and boil half a gallon new milk. As soon as it begins to boil, pour it in small quantities over the mixture of eggs and starch, till about half the milk is taken out of the kettle. Then pour all back in the kettle and stir a few moments. After it cools, add one quart rich cream; season to the taste and freeze.—Mrs. Dr. E.
Ice Cream.
One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful arrow-root. A small lump of butter.—Mrs. E. B.
Ice Cream.
Cream one tablespoonful butter from which the salt has been washed. Add three tablespoonfuls com starch. Dissolve this in half a gallon new milk, heated, sweetened and seasoned. Beat the whites of four eggs, and stir in just before freezing.—Mrs. McG.