Vanilla Ice Cream II

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 2 cups scalded milk.
  • 1 tablespoon flour.
  • 1 cup sugar.
  • 1 egg.
  • ⅛ teaspoon salt.
  • 1 quart thin cream.
  • 2 tablespoons vanilla.


Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

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