Ice Cream

Ingredients

• one quart of thin cream
• three fourths cup of sugar
• one half teaspoon of vanilla

Method

1. 1

   Combine cream, sugar, and vanilla.

2. 2

   Freeze.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.

ice cream, parfait, and mousse; and those made from water and fruit juice, as ices, sherbet, frappé, and punch. The number of combinations of milk, cream, fruit, nuts, fruit juice, and flavorings is practically limitless, and’ many names are given to the different combinations. The direc- tions for freezing and packing are practically the same in every case, except where whipped cream is used. In this case the mixture is frozen without stirring. Directions for Freezing. — Purchase coarse rock or ice cream salt. Place the ice in a bag and tie loosely; crush with the broad side of an ax or wooden mallet until the pieces are small and of uniform size. Snow may be used in. place of ice. Have the mixture to be frozen ready. Scald the ice cream can, and rinse and dry just before using it. Place the mixture in the can (the can should not be more than three fourths full of the mixture to be frozen, as it expands during freezing). Place the can in the wooden tub of the freezer, insert the dasher, put on the cover and the - top. Place the cork or plug in the opening in the side of the freezer, and leave it there until the mixture is frozen. Use three measures of ice to one of salt, and pack the freezer solidly. When snow is used, less salt is needed, as the snow is loosely packed. Turn the crank slowly at first, and then more rapidly after the mixture begins to freeze. Salt GELATINS. AND ICES 183 ” solution has a lower freezing point than pure water, so when the salt dissolves, the salt solution cannot stay. solid at the temperature of the ice. Any_sub u- tion absorbs heat. This _heat_absorbed by the dissolving of the salt is taken from the contents of the salt is taken from the contents of the can. Ice melting absorbs heat. This _heai is also taken Trom the contents of the can. Care must be taken that the salt water in the tub of the freezer does not reach above the cover of the can, or it will enter the can. After the mixture is frozen sufficiently, draw off the water by removing the cork or plug, remove the cover and dasher and pack the cream solidly, then replace the cover, and pack the freezer again with ice and salt, but do not insert the cork. Lemon Ice. — To four cups of boiling water add two cups of sugar and the grated rind of two lemons. Boil five minutes. Add one half cup of lemon juice, strain, cool, and freeze. Orange Ice. — Four cups of water, two cups of sugar, one fourth cup of lemon juice, grated rind of two oranges, and juice of four oranges. Make sirup as for lemon ice; add fruit juice, cool, strain, and freeze. Ice Cream. — To one quart of thin cream add three fourths cup of sugar and one half teaspoon of vanilla

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