Caramel Ice Cream
From Domestic science, principles and application, 1914
To caramelize sugar, melt sugar in an omelet pan slowly, stirring constantly until melted and heated to a rich brown color.
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 123. The excerpt below is the record exactly as published.
Caramel Ice Cream Method. — Same as Vanilla Ice Cream, adding 1}/^ cups of caramelized sugar
Cook this with the app: pantry check, scaling, and the assistant.