Ice Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the milk or cream on to boil. If Cream is used, six eggs will be sufficient; if Milk, use eight. Beat the yolks of the eggs and the sugar very light, and then beat the whites to a stiff froth. ...
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Cooking tools:
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- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- A Quart of Milk, or Cream
- 6 Eggs
- 1½ Cupfuls of Sugar
- A Tablespoonful of any Extract
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