Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/141

Rh pounds sugar, 3 ounces vanilla, mix well, strain and freeze.

'''ICE CREAM WITH EGGS. No. 1.'''

Whip the whites of 18 eggs until stiff.

Place 2 gallons of milk and 7 pounds sugar in pan over steam and allow to become quite hot.

Pour over egg-whites while helper stirs same.

Add to it 2 gallons cream, 1 gallon condensed milk and 3 ounces vanilla. Strain and freeze.

'''ICE CREAM WITH EGGS. No. 2.'''

Place over steam bath 5 gallons cream.

Whip 48 eggs until well mixed, add to them 7 pounds sugar and then add to the cream,

Stir and allow to remain over boiling water for about ten minutes or until a custard is found. Dip a knife into the cream and draws out, if a film of the cream coats the knife remove pan from fire. Add to it 3 ounces vanilla and freeze.

'''ICE CREAM WITH EGGS. No. 3.'''

Mix thoroughly 5½ gallons cream, 7 pounds sugar and 3 ounces vanilla. Strain into freezing can. Start freezer and allow to run for about 5 or 6 minutes. Remove cover and add the well beaten whites of 36 eggs. Place cover on can again and finish freezing.