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FROZEN CUSTARD

(Frozen Desserts) - (The International Jewish Cook Book)







One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
vanilla to taste. Boil the milk first, and after the yolks of eggs are
beaten stir into the milk. When cold add the beaten whites and vanilla;
put in freezer and turn. Canned strawberries are very nice in this.
APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM
Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
is to be used, drain off the juice, and add it to the eggs and cream.
Mash the fruit through a sieve, add it to rest of mixture, and freeze
the whole. If fresh fruits are used, one pint is required. Mash fine,
strain and sweeten before adding to the cream. For peach and strawberry
a few drops of pink coloring may be added. Bananas must be mashed
smooth, but not sweetened. Chop all fruits very fine For pineapple, the
sliced is preferred to the grated. Either canned or fresh can be used.

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AUNT SARAH'S RECIPE FOR FROZEN CUSTARD

One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1
cup of sugar, small tablespoon of vanilla. Cook the milk in a double
boiler, moisten corn starch with a little milk. Stir it into the hot
milk until it begins to thicken. Beat sugar and eggs together until
creamy, add to the hot milk, cook a minute, remove from fire, add the
vanilla, and when cool freeze. Crush the ice into small pieces, for
the finer the ice the quicker the custard will freeze, then mix the
ice with a fourth of the quantity of coarse rock salt, about 10 pounds
ice and 2 pounds salt will be required to pack sides and cover top of
a four-quart freezer. Place can in tub, mix and fill in ice and salt
around the can, turn the crank very slowly until the mixture is
thoroughly chilled. Keep hole in top of tub open. When mixture is
cold, turn steadily until it turns rather hard. When custard is
frozen, take out inside paddle, close the freezer, run off the salt
water, repack and allow to stand several hours. At the end of that
time it is ready to serve.

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FRAU SCHMIDT'S FROZEN CUSTARD

1-1/2 quarts milk.
2 cups sugar.
5 eggs.
2-1/2 tablespoonfuls of flour.
Scald the milk in a double boiler. Moisten flour (she preferred
_flour_ to corn starch for this purpose) with a small quantity of cold
milk, and stir into the scalded milk. Beat together egg yolks and
sugar until light and creamy, then add the stiffly beaten whites of
eggs and stir all into the boiling milk. Cool thoroughly, flavor with
vanilla and freeze as you would ice cream. When partly frozen crushed
strawberries or peaches may be added in season. A little more sugar
should then he added to the fruit, making a dessert almost equal to
ice cream. In Winter one cup of dried currants may be added, also one
tablespoonful of sherry wine, if liked.

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FROZEN CUSTARD

1/2 pint of apricot jam
1 pint of cream
1/2 pint of milk
2 tablespoonfuls of noyau
Juice of one lemon
Mix the jam and the cream, then carefully add the noyau and the lemon
juice. Press through a fine sieve, add the milk, and freeze as directed on
page 7.
This will serve six persons.

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Frozen Custard

(for above Short Cake)



To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well

beaten, 1 scant cup of granulated sugar, and one level tablespoon of

cornstarch.



Add this mixture to the milk and cream as soon as they come to a boil.

Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and

freeze.









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