Ice Cream

Ingredients

• one quart cream
• six ounces powdered sugar

Method

1. 1

   Dissolve powdered sugar in cream.

2. 2

   No boiling of the cream is necessary.

3. 3

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.

Ice Cream Take four bananas, scrape and force through sieve; to banana pulp add one cup sugar, one and a half teaspoons lemon juice, a little salt and one quart whipped cream; freeze. Strawberry Sherbet Mash and put through strainer two boxes strawberries, using only juice ; one quart milk, two cups sugar. Peaches, pears, or any other kind of fruit may be used, when berries are not in season. Ice Creams and Sherbets 95 Lemon Sherbet The juice of six lemons, one quart cold water, two cups sugar; when half frozen add the beaten whites of two eggs, and freeze until done. This makes quite an improvement in Lemon Sherbet. Orange Sherbet may be made in the same way by using the juice of six oranges. Lemon Sherbet made with Milk One quart milk, one cup sugar; when half frozen add juice of three lemons, and freeze until done. Orange Sherbet may be made same way. Peach Ice Cream To one can of peaches, add one and a half cups sugar, two teaspoons wine, or brandy; cut the peaches small and freeze until half done; then add one quart whipped cream, and freeze. These recipes do not require heating or cooking before being made. Frozen Fruit This can be made from any kind of canned fruit by freezing juice and fruit, adding a little plain or whipped cream, with sugar to suit taste. Ice Cream Dissolve in one quart cream, six ounces powdered sugar

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