French Vanilla Ice Cream
From Student's manual in household arts, 1915
If the cream is thick enough to whip, beat half of it and stir into the custard when half frozen.
Presented as published in 1915. 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
Nutrition per serving
2492Calories
16 gProtein
220 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories2492 kcal
Protein16 g
Carbohydrates220 g
Fiber0 g
Sugars203 g
Total Fat172 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol668 mg
Sodium2504 mg
Potassium548 mg
Calcium320 mg
Iron1 mg
Magnesium36 mg
Phosphorus367 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.
French Vanilla Ice Cream. 2 C. scalded milk 1 egg I C. sugar 1 pt. cream 1 t. salt 1 T. vanilla 1. Beat egg and add sugar and salt. 2. Add the scalded milk, while stirring. 3. Pour into double boiler and cook ten minutes, stirring constantly. 4. When cool, add the cream and vanilla. 5. Turn into freezer and freeze. _ Note. — If the cream is thick enough to whip, put one-half of it into the upper part of the double boiler, put cold water in the '-lower part, then beat the cream with Dover egg beater until thick. Stir thvi into the custard when the custard is half frozen. This will make a much smoother ice cream. Chocolate Ice Cream. 1. Add two squares of melted chocolate to the hot custard in recipe for French vanilla ice cream. 2. Cool and freeze. Strawberry Ice Cream, Mash 2 C. of strawberries with 1 C. sugar
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