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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