New York Ice Cream is a rich, deep yellow colored vanilla ice
cream, similar to French vanilla but generally with 2 eggs to the
half-pint. From 1883 up until the late 1950s it was the dessert of
choice at Fred Harvey's famous Harvey House train depot
restaurants, immortalized by Judy Garland in The Harvey
Girls. This old-time recipe is perfect on a hot summer
New York Ice Cream
- 1 1/4 cups top milk (Hartzler's whole top milk is ideal!)
- 1/2 pint (one cup) cream or evaporated milk
- 2 eggs
- 1 tablespoon flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- Scald milk. Beat egg yolks, adding sugar and flour.
Combine with hot milk and cook on low heat until mixture coats
spoon, like a thin custard.
- Cool. Beat egg whites until stiff. Add salt and fold
into custard, add vanilla.
- Pour into tray of chilling unit and freeze to mush.
Remove from refrigerator, fold in whipped cream or evaporated
milk and freeze 2 to 3 hours.
Coffee Ice Cream
Use recipe for New York Ice Cream, scalding 1 1/2 tablespoons
finely ground coffee with milk, then straining the liquid through
several thicknesses of cheesecloth.
From The New Art, Created By General Electric Kitchen