Caramel Ice Cream
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 123. The excerpt below is the record exactly as published.
CARAMEL ICE CREAM. Make a custard as follows : One pint of milk; place on the fire and when it reaches boiling point pour half The Complete Cook Book. 259 of it over four eggs that have been beaten with a cup of sugar. Return all to the fire and add the other half of the milk with one-half tablespoonful of cornstarch wet with a little cold milk. Stir constantly until the ordinary consistency of custard. Now put a cupful of brown sugar in an iron frying pan, stirring it to dis- solve thoroughly and prevent burning, and pour it, hot into the custard. When cold add one tablespoonful of vanilla and one quart of thick, sweet cream
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