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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

ICE CREAM AND DRINKS

ECONOMICAL ICE CREAM
 
 
 Take 3 quarts of milk, 3 pints of cream, 2 eggs, 2 cups of sugar, 2 tablespoonfuls of flour, not cornstarch. Beat the eggs and add 1 quart of milk. Cook in double boiler; when hot, add the sugar and flour well mixed. Cook 5 minutes, stirring often so it will be smooth; cool, add the remainder of the milk and cream, flavor to taste and freeze. This will make 6 quarts when frozen, and will not melt readily.

Sister Ella Stutsman, Clayton, Ohio.
 
 

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