Caramel Ice Cream
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM Melt three-quarters of a cup of the sugar in a sauce-pan, and when a rich dark brown colour gradually add four teaspoonfuls of the boiling water, the sugar, hot cream, and the Gelatine
Cook this with the app: pantry check, scaling, and the assistant.