Another Ice Cream Without Cream

Name: Another Ice Cream Without Cream
Ingredients: a quart of milk; the beaten yolks of eight eggs; sugar until it is very sweet; vanilla, or lemon or almond

From La cuisine creole, 1885

Can be made without a freezer.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 73. The excerpt below is the record exactly as published.

ANOTHEE ICE CREAM WITHOUT CREAM. When cream can not be procured, a custard made aô directed, îs a good substitute. To a quart of milk, add sugar until it is very sweet, for in f reezing it loses some of its sweetness; let this boil on the fire, when it boils gently, take it ofif and pour it scalding hot to the beaten yolks of eight eggs ; stir it constantly, but never boil it as the scalding milk will cook the eggs sufficiently; it should also be stirred while cooking. Flavor with vanilla, or lemon or almond

Cook this with the app: pantry check, scaling, and the assistant.