Vintage Ice Cream Recipes from 1914

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From The Pillsbury Cook Book, 1914
(recipes transcribed and shared by CocoaJava reader Cydney Foote)

Chocolate Ice Cream

1 pint cream.
1 pint milk.
6 eggs.
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 it the chocolate while both are hot. Cool, chill and freeze as directed in "Freezing."

Coffee Ice Cream

1 quart cream.
1 quart milk.
9 eggs.
1 1/2 lbs. sugar.
1 cup ground coffee.
1 teaspoonful vanilla extract.
Whipped cream.

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 whipped cream.

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 on 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 and remove the dasher.

Scrape 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 hours.

In very hot weather renew the salt and ice three times and keep the blanket cold and wet with the brine from the freezer.