The following recipe is from an old cookbook I bought at
the public library used book sale. Although the book was
published in 1942, I am sure the recipe is a lot older
than that.
Rum & Coffee Ice Cream 1942
2 cups hot boiled custard (recipe follows) 1 cup steel-
cut coffee 1 1/2 cups cold water Pinch of salt 2 cups
Dora's cream *
1/2 cup sugar 2 teaspoons vanilla 6 Tablespoons rum
Make an infusion of the coffee and cold water by simmering 3
minutes. Strain into the hot custard. Cool and chill in ice
box. When ready to freeze, add the cream, sugar, and salt
and blend well. Stir in the vanilla and rum and freeze.
Boiled custard: (This is the beginning of a recipe for
Banana cream Pie from the same cookbook.)
"Make a stiff boiled custard of one pint milk, 3 egg yolks,
one-half cup sugar, pinch of salt and three tablespoons
cornstarch. Cool and add one teaspoon
vanilla. Chill. [Since the recipe for the Rum & Coffee Ice
Cream calls for hot boiled custard, and the custard recipe
says to chill before adding the 1 teaspoon vanilla, I would
use the custard without the vanilla since the R&C recipe
does call for 2 tsps vanilla toward the bottom. I guess
taste will tell if the 2 tsps are enough.]
* As for Dora's cream, there is another place in the same
book titled Dora's Ice Cream: [It's apparent from the
description that Dora is a cow the writer goes on to
say:] "She gives no great quantity of milk, her
disposition is vile and we dislike each other but I
joyfully swap the most expensive twenty-per-cent dairy
feeds in return for her cream. It raises to the depth of
three-quarters of an inch on a shallow pan of milk. It is
as yellow as buttercups. It is so thick, when ladled off
into a bowl or pitcher, that it is impossible to pour. It
must be spooned out.
[Sounds like our supermarket heavy cream would be a poor
substitute! ]
Source: Cross Creek Cookery Author: Marjorie Kinnan Rawlings
(Author Of "The Yearling"😉
From Ann In Fla
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