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

ICE CREAM AND DRINKS

ICE CREAM #2
 
 
 Take 3 pints of milk, 1 pound of granulated sugar, 3 eggs and 1 quart of cream. Boil milk, sugar and eggs together until the custard thickens and set aside to cool. When cold, flavor with vanilla and lemon mixed. Do not add the flavoring until cream is about half frozen, as it retains its strength better; but if chocolate is used, boil it in the milk.

Sister Rachel Myers, Ore Hill, Pa.
 
 

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