Hey there sugar!

This week I picked a random recipe and as luck would have it, it’s ice cream!  It has been  hot enough to melt lately and ice cream just sounds so perfect.  The bad part is that it is fig ice cream.  Fred doesn’t hate figs as much as prunes, but it’s up there.  His mother had this fixation with Fred eating enough prunes every day and he hasn’t touched a single one since he moved out.  He had the misguided idea that

Put 3½ cupfuls of milk in a double boiler and as soon as it comes
to a boil stir in two tablespoonfuls of corn-starch that has 
been[Pg 19] mixed with ½ a cupful of cold milk. Cook for ten 
minutes. Beat together 3 eggs and a cup and a half of sugar. 
Pour the cooked corn-starch and milk on this, stirring all the 
time. Put back again on the fire, and add 1 tablespoonful of 
gelatine which has been dissolved in 4 tablespoonfuls of cold 
water. Cook three minutes. Set away to cool. When cold add 
1 pt. of cream and 1 tablespoonful of vanilla and freeze. When 
the mixture has been freezing for ten minutes, take off the cover
and add 2 cupfuls of chopped figs. Cover again and freeze hard.

So let’s break down the ingredients:

  • 4 cups of milk
  • 2 tbsp corn starch
  • 3 eggs
  • 1½ cups sugar
  • 1 tbsp gelatine
  • 4 tbsp cold water
  • 1 pt cream
  • 1 tbsp vanilla
  • 2 cups chopped figs

You know, with the exception of the chopped figs, this recipe is kind of generic. I bet I could make it some time with peaches or strawberries.  Strawberry ice cream sounds awesome.

There’s also no mention of an ice cream maker, so that’s nice, since I don’t have one.   It just sounds like I heat a bunch of things together in a pot, add the cream and vanilla and freeze and later add the not-figs but strawberries.   I’ll have to try this one soon.

Until next time, toodles!