American
Strawberry Ice Cream II
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 3 pints Thin Cream
- 2 boxes Strawberries
- 1¾ cups Sugar
- 2 cups Milk
- 1½ tablespoons Arrowroot
Make it
Method
- 1
Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer.
- 2
Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.
Source & rights
Where this recipe comes from
Strawberry Ice Cream II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.