The Blue Grass Cook Book

page 182

      ICE CREAM
Mrs. H. C. McDowell

  Make custard of the yolks of 3 eggs,

  1 pint of milk,

  Flavor with vanilla and sweeten to taste.

Let the custard stand 1 hour and then add 3 pints of whipped cream. Pour into
the freezer, and when nearly frozen add 1/2 teacup of cherries, 3/4 cup of
almonds, 3/4 cup of rum, or some rum and sherry mixed.

Almonds and cherries must be chopped fine.

Freeze stiff and serve.

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