The Pillsbury Cook Book, 1914
transcribed and shared by CocoaJava reader Cydney
Chocolate Ice Cream
1 pint cream.
1 pint milk.
5 ozs. chocolate.
3/4 lb. sugar.
1 teaspoonful cinnamon extract.
Melt the chocolate and add the cinnamon extract. Make and cook the
custard as directed in general remarks on Ice Creams; then add to
the chocolate while both are hot. Cool, chill and freeze as directed
Coffee Ice Cream
1 quart cream.
1 quart milk.
1 1/2 lbs. sugar.
1 cup ground coffee.
1 teaspoonful vanilla extract.
Pour the milk over the coffee and bring to a boil. Boil slowly ten
minutes and then allow it to settle and cool. Drain off the milk and
strain it, add enough more milk to make one quart. Add this to the
cream, eggs and sugar, make a custard as explained elsewhere herein,
and freeze according to directions in "Freezing." Serve with
TO MAKE THE CUSTARD:
Strain the yolks of the eggs and beat until thick and lemon-colored,
then add the sugar and beat again. Then add the stiffly-beaten whites
and beat again. Add the milk and cream and cook in a double boiler
until it coats a spoon without running. Stir constantly and be careful
not to let it curdle. Strain again through a wine sieve and let it cool.
Flavoring is added either before or after cooking.
Pour the chilled cream into the freezer. Place the freezer in the pail
and pack with ice nearly to the top. Sprinkle coarse salt uniformly
the ice as you pack it into the bucket. Cover and fasten the can and
turn it slowly until it becomes difficult to turn. Open the can
remove the dasher.
the cream from the sides of the can. Mix until smooth, close the can
and drain off the brine. Add fresh ice and salt, covering the
entire can. Wrap a blanket around the freezer and let it stand two
very hot weather renew the salt and ice three times and keep the blanket
cold and wet with the brine from the freezer.