French Ice Cream

Ingredients

• one quart of sweet cream
• yolks of four eggs
• one-half ounce of gelatine
• one small cupful of sugar
• two teaspoonfuls of vanilla

Method

1. 1

   Soak the gelatine in just enough water to cover it for an hour.

2. 2

   Strain, and stir into a pint of the cream made boiling hot.

3. 3

   Beat the yolks with the sugar, and add the boiling mixture, beaten in a little at a time.

4. 4

   Heat until it begins to thicken, but do not boil; remove from the fire, flavor, and while still hot stir in the other pint of cream, whipped to a stiff froth.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 122. The excerpt below is the record exactly as published.

FRENCH ICE CREAM. One quart of sweet cream, yolks of four eggs, one-half ounce of gelatine, one small cupful of sugar, two teaspoonfuls of va- nilla, or bitter almond extract. Soak the gelatine in just water enough to cover it, for an hour. Strain, and stir into a pint of the cream made boiling hot. Beat the yolks with the sugar, and add the boiling mixture, beaten in a little at a time. Heat until it begins to thicken, but do not actually boil; remove it from the fire, flavor, and while it is still hot stir in the other pint of cream, whipped to a stiff froth. Beat this whip, a spoonful at a time, into the custard until it is the consistency of sponge cake batter. Dip a mould in cold water, pour in the mixture, and set on the ice to form, CHARLOTTE RUSSE. « First, line the moulds with sponge lady-fingers — you can get them at the bakery, and, if fresh, are very nice, and saves much trouble — pack them around the sides of the mould, which should be about as deep as the fingers are long, so that they will keep in place firmly; stick them together with jelly. Second, pour a teacupful of boiling water over half a box of gelatine, and dis- solve it thoroughly. Then take oce pint of thick cream from the ice, and whip it until it thickens; then pour in briskly, the gela- tine, two teaspoonfuls of vanilla

Cook this with the app: pantry check, scaling, and the assistant.