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Variations:For Chocolate Custard Ice Cream, add 2 (1-oz.) squares of melted chocolate (unsweetened) and 1/4 cup extra sugar to custard.
Raspberry Ice Cream:Hull 1 quart raspberries, crush, and stir in seven-eighths cup sugar. Chill thoroughly, then combine with the custard ice cream. Freeze. Chowning’s Tavern Black Walnut
IceCream
Farmers of the Eastern Seaboard states, where the black walnut is native, spent many a winter evening before the open fire cracking and eating walnuts. A nut of such fine taste just had to find its way into ice cream.
8 egg yolks
1-1/4 cups sugar
dash of salt
2 cups milk
2 cups whipping cream
1 teaspoon black walnut flavoring
1 cup black walnuts, chopped
Beat egg yolks with sugar until creamy; add salt. Bring milk and cream almost to boiling; remove from heat and pour slowly into egg mixture, stirring constantly. Return to low heat, stirring constantly to avoid scorching, but do not boil. Add black walnut flavoring. Heat to scalding. Pour mixture into a 1-gallon freezer container, following the manufacturer’s directions for freezing. When dasher is removed, add black walnuts, stirring to distribute evenly. Pack as freezing instructions direct and allow to “ripen” at least 3 hours before serving. The Williamsburg Cookbook.
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