Delmonico Ice Cream with Angel Food

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups milk.
  • ¾ cup sugar.
  • Yolks 7 eggs.
  • ⅛ teaspoon salt.
  • 2½ cups thin cream.
  • 1 tablespoon vanilla.
  • 1 teaspoon lemon.


Make custard of milk, sugar, eggs, and salt; cool, strain, and flavor; whip cream, remove whip; there should be two quarts; add to custard, and freeze. Serve plain or with Angel Food.