Caramel Ice Cream
From Cooking for profit, 1886
Serves 3
Cost of material is approximately 55 cents for about 2 quarts.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 51. The excerpt below is the record exactly as published.
Caramel Ice Cream. 3 cups rich milk. 1 cup cream. 6 yolks of eggs. 2 tablespoons sugar for caramel 8 tablespoons sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.