Although the Bryony cookbook: Memories in the Kitchen: Nibbles and Bites from "Bryony," features three recipes for the homemade ice cream served at Simons Mansion, here's a fourth from the same time period.
Personally, there's far too many eggs in this version for my taste, but for the adventurous who enjoy a custardy ice cream, so different from modern commercial counterparts, this is the perfect recipe.
Philadelphia Ice Cream
(First published in from Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy, 1850).
2 quarts milk or cream (if you have it)
3 tablespoons arrowroot
8 well-beaten egg whites
1 pound powdered sugar
1/2 vanilla bean (optional)
Boil the milk, thicken it with the arrowroot, add the sugar, and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean and boil it with the vanilla. Freeze in an ice cream maker according to manufacturer's direction.
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