Iced Vanilla Cream

Ingredients

• one quart of cream
• two sticks of vanilla
• eight yolks of eggs
• ten ounces of pounded sugar
• half a pint of whipped double cream

Method

1. 1

   Boil the cream with split vanilla sticks, then infuse for an hour.

2. 2

   Mix yolks and sugar, add vanilla cream, and stir over heat until thickened.

3. 3

   Strain, cool, and freeze, mixing in whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 188. The excerpt below is the record exactly as published.

ICED VANILLA CBEAH. Boil in a stewpan one quark of cream ; put in it two sticks of vanilla, split lengthwise in four ; when boiling, cover the stewpan and let the cream infuse for an hour. Break eight yolks of eggs in a stewpan, add ten ounces of pounded sugar, and stir them together with a wooden spoon ; after which, mix in the vanilla cream and stir over the fire without boiling until the cream coats the spoon, then strain it through a tammy into a basin and let it get cold, giving it an occasional stir to prevent a skin forming on the top. When cold pour it in the freezer previously set in the ice (see No. 868), work it in the usual way, and when it is set, mix in half a pint of whipped double cream

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