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Ordinary Ice--Cream

You will see some ice--cream makers put raw yolks of eggs in the cream because, they have found that cooking the eggs in it destroys the frothing quality. I dont like that either, and I compromise by making a boiled search custard with scant one ounce of search to each quart of milk, and beating two or three, or at most four yolks to a quart light in a deep pan and pouring the scalding custard to them which half cooks the yolks and makes a custard that can be churned to a froth if wanted.

When you make a custard that way it saves ice to cook only half the milk with all the enriching ingredients in and pour the other half cold to it afterwards. When you boil milk always boil the sugar in it, and that will prevent scorching on the bottom. Now, Johnny, brace up and go to work, and when you get as far as moulding ice creams for party dinners we will talk again. But that heavy iron scraper you have got made by a blacksmith is not--unable, people of fine perceptions can taste iron in cream, besides you are liable to drive it through the bottom of your freezer and spoil all. The largest size flexible palette knife is the best thing to loosen the frozen cream from the sides of your old fashioned freezer, and for the beating up of the cream make yourself a paddle of hard wood as long as a spade, but light and narrow; one that you can stand up with and have a good hold on to churn and beat with both hands.