French Vanilla Ice Cream
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
FRENCH VANILLA ICE CREAM. One quart of very rich sweet cream, half a pound of granulated sugar, and the yolks of six eggs. Put the cream and sugar in a porcelain kettle over the fire ; when they come to a boil strain through a hair sieve, then add the eggs, well beaten, slowly to the cream and sugar while hot; stir rapidly. Place on the fire again ; stir a few minutes ; pour into the freezer, and flavor with a teaspoonful of vanilla
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