Friday, May 25, 2012


This is a very old recipe from Central Indiana.

1 1/2 qts. milk
1 tall can milk (like Milnot)
1 pt. cream
1/4 cup flour
2 1/2 cups sugar
4 to 6 eggs, separated and beaten, yolks well, whites stiff
1 tbs. vanilla

Let the cream and milk come to a boil, mix flour and sugar.  Add half of hot milk then mix all together.  Add well beaten egg yolks, cool and then add beaten egg whites last with vanilla.  Pour into freezer, pack with ice and salt and freeze until stiff.

Note: When this recipe was written, people often raised their own chickens and had their own eggs.  4 to 6 eggs is listed because you usually got different size eggs.  I recommend 4 of today's large eggs.

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