Mock Ice Cream

Ingredients

• One pint of cream
• 1 scant cup granulated sugar
• 1 cup of cream
• 1 cup of milk
• 1 dessertspoon of vanilla

Method

1. 1

   Scald the cream and milk, add the sugar and vanilla.

2. 2

   Freeze to a mush, then add the whipped cream and freeze.

3. 3

   Leave to harden for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 176. The excerpt below is the record exactly as published.

Mock Ice Oream. One pint of cream, to whips from cream, add 1 scant cup gran- ulated sugar, 1 cup of cream and 1 cup of milk. Scald this cream and milk, add the sugar and 1 dessertspoon of vanilla. Freeze to a mush, then add the whipped cream and freeze. Leave to harden for 30 minutes. For Nut Oreams. Use pistachio nuts, almonds or filberts. They should be blanched and pounded to a paste, or if preferred nuts may be chopped a little and added to the cream. Chocolate Bavarian Cream. Use same recipe as for Bavarian cream, adding 1 ounce of melt- ed chocolate to hot custard before straining. Fruit Bavarian Oream. Use same recipe and take 1 pint of sifted pulp, pineapple, peach or pear instead of the pint of milk, and omit the eggs. Strawberry Bavarian Cream. • Three pints of berries mashed fine and strain the juice. Add 2% tumblers of granulated sugar and % box of gelatine dissolved in 1 cup of boiling water. Prepare and add 1 pint of whipped cream. Put in mold to congeal. Bavarian Cream. One pint of rich cream, 1 scant cup granulated sugar

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