Caramel Bisque Ice Cream
From How we cook in Tennessee .., 1906
Serves 2
Use three parts finely crushed ice to one part rock salt for a smooth texture.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 130. The excerpt below is the record exactly as published.
Caramel Bisque Ice Cream. — Three eggs, one-third of a cup- ful of sugar, two cupfuls of milk, a few grains of salt, two- thirds of a cupful of chopped walnut meats, one and one-half teaspoonfuls of vanilla, one cupful of heavy cream. Beat the eggs slightly, and add one-third of a cupful of sugar
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