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 evening!

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

1. 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.
2. Cool. Beat egg whites until stiff. Add salt and fold into custard, add vanilla.
3. 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.
4. Enjoy!

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 Institute (1935)