Ice Cream

Ingredients

• fresh uncooked cream
• sugar
• fruit juices for flavoring
• fruit like pineapple, peach, apricot
• strawberries, raspberries, currants

Method

1. 1

   Chill cream before freezing.

2. 2

   Cook cream in a gourmet boiler, stir in sugar and flavor, cool, and freeze.

3. 3

   Mix fruit juices with sugar for syrup, add to cream before freezing.

4. 4

   For fruit, mix into cream after mashing and sugaring.

5. 5

   Follow freezer instructions for freezing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 162. The excerpt below is the record exactly as published.

Ice Cream. — These are best made from fresh uncooked cream ; but then the cream should he chilled before freezing as it is more quickly frozen. Many persons consider the cream should be cooked before freezing, as they maintain it gives it greater body and richness. When the cream is cooked, it is best placed in a gourmet boiler, and that placed inside a saucepan of water. The cream should be constantly stirred till the water boils in the saucepan, when it should be removed from the fire, and the sugar and flavour added and stirred till the sugar is dissolved, when it should stand for a few minutes ; strain, and cool when it is ready to freeze. If fruit juices are used to flavour with, they should be mixed with the sugar and stirred till a clear syrup is obtained, and stirred into the cream just before freezing. Sometimes the fruit itself, such as pineapple, peach, and apricot, is worked into the cream by cutting it into dice-like shapes, and lightly mixed with the sugar and then mixed into the frozen cream. Strawberries, rasp- berries, and curran

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