Frozen Custard
The Tinfully Family
twenty minutes
Ingredients
- 1 quart rich milk or half milk and half single cream
- 1 teaspoon cornstarch, dissolved in a little cold milk
- 3 eggs, well-beaten
- ½ cup granulated sugar
- ½ teaspoon lemon or vanilla extract
Method
- Bring to the boiling point a quart of rich milk, or half milk and half single cream.
- Add a heaping teaspoonful of cornstarch which has been dissolved in a little cold milk.
- Cook in a double boiler for twenty minutes.
- Remove from the fire and quickly stir in three well-beaten eggs, half a cupful of granulated sugar, and half a teaspoonful of lemon or vanilla extract.
- Let cool, then pour into the freezer can and proceed as for ice cream.
- If lemon ice cream is desired, use a half a pound of lump sugar instead of the granulated sugar, and grate into it the rind of two large lemons.
- Crush the sugar and mix with it the juice of one of the lemons, then proceed as before.
- Do not add the lemon-flavored sugar to the custard until the custard has become cold.
This is a most delicious and rich form of ice cream which was a great favorite a quarter of a century ago, but is seldom made in the present day. It makes an especially fine accompaniment for berries or sliced peaches.
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