French Vanilla Ice Cream

Name: French Vanilla Ice Cream
Ingredients: 1 qt. of cream; a small vanilla bean; the yolks of 6 eggs; 1 cup of granulated sugar

From 365 desserts, 1900

Split the vanilla bean and scrape out seeds for best flavor.

Presented as published in 1900. 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

4343Calories

35 gProtein

238 gCarbs

364 gFat

Full nutrition (32 nutrients)

Calories4343 kcal

Protein35 g

Carbohydrates238 g

Fiber0 g

Sugars201 g

Total Fat364 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium195 mg

Potassium919 mg

Calcium576 mg

Iron0.1 mg

Magnesium57 mg

Phosphorus534 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E5.8 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate0 mcg

Caffeine0 mg

Water600 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 40. The excerpt below is the record exactly as published.

French Vanilla Ice Cream. Put 1 qt. of cream into a farina boiler with a small vanilla bean ; scald and strain. Beat the yolks of 6 eggs very light with 1 cup of granulated sugar

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