French Ice Cream
From Foods, their selection and preparation, 1935
Adjust proportions based on preference.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 147. The excerpt below is the record exactly as published.
French ice cream is made from a mixture of cream and custard in varying amounts
Cook this with the app: pantry check, scaling, and the assistant.