Orange Pekoe Ice Cream

Ingredients

• 2 cups milk
• 3 tablespoons Orange Pekoe tea
• 1½ cups sugar
• Yolks 4 eggs
• ¼ teaspoon salt
• Grated rind 1 orange
• 1 pint heavy cream

Steps

1. Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547).

More recipes with milk, orange, tea, eggs or cream

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.