Ice-Cream, No. 1

Ingredients

• 1 pint milk
• 2 tablespoonfuls vanilla
• 1 cup sugar

Method

1. 1

   Scald the cream; melt the sugar in it, and flavor when cool.

2. 2

   Freeze as directed.

3. 3

   The cream should be very sweet and highly flavored, as both sweetness and flavor are lessened by freezing.

4. 4

   To make it lighter and more delicate, whip the cream until you have a quart of froth, and add the froth after the cream is partly frozen.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 213. The excerpt below is the record exactly as published.

2 tablespoonfuls vanilla. This is the simplest, and to many the most delicious, form of ice-cream. Scald the cream ; melt the sugar in it, and flavor when cool. Freeze as directed above. The cream should be very sweet and highly flavored, as both sweetness and flavor are lessened by freezing. To make it lighter and more deUcate, whip the cream until you have The Boston Cook Book, 363 a quart of froth, and add the froth after the cream is partly frozen. Man}^ prefer to add the whites of eggs, beaten till foamy, but not stiff. Use two^ three^ or four eggs to each quart of cream. The proportion of sugar should vary according to the flavoring used. Ice-Cream, No. 2 (Neapolitan Ice-Cream). 1 quart milk. (6 or 8 eggs yolks). 1 cup sugar. 1 pint to 1 quart cream. Sugar to taste. Flavoring. Make a boiled custard with the milk, sugar, and the yolks of the eggs. Cook it slightly till smooth, but not curdled. Strain, and when cool add the cream, sugar to make it quite sweet, and anj' flavoring desired. The cus- tard, when made w'ith cream instead of milk, makes the richest kind of ice-cream. If cream cannot be obtained, beat the whites of the eggs till foamy, and add them just before freezing. No matter how many eggs are used, a little cream, if not more than half a cupful, is a decided improvement to all ice-creams. It is better to make sher- bet, or fruit and water ices, than an inferior quality of ice- cream with milk. Ice-creams are richer and mould better when made with gelatine ; but care must be taken to flavor highly, to disguise the taste of the gelatine. Use a quarter of a box of JVelso7i^s gelatine for two quarts of custard. Soak in half a cup of cold milk, and dissolve in the boiling custard just as it is taken from the fire. If by any acci- dent the custard should curdle in cooking, it will be smooth when frozen. Ice-Cream, No. 3. {Miss Parloa.) 1 pint milk

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