French Ice-Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Yields a rich, thick ice-cream.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 280. The excerpt below is the record exactly as published.
FRENCH ICE-CREAM. French ice-cream, thick and yellow, is made by boiling a quart of cream with a long vanilla-bean, and then cooling and straining it ; then the yolks of twelve eggs are beaten smooth with three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.