Neapolitan Ice-cream

Ingredients

• one quart of milk
• one quart of cream
• a cupful and a half of strawberry or raspberry juice
• one ounce of chocolate
• one table-spoonful of vanilla
• one pint of sugar
• the yolks of six eggs
• one teaspoonful of dissolved cochineal

Method

1. 1

   Beat the yolks of the eggs and three gills of the sugar together, and add half a cupful of milk to them.

2. 2

   Put the remainder of the milk into the double-boiler, and place on the fire.

3. 3

   When the milk boils, pour it on the egg mixture; pour this into the double-boiler, and cook for four minutes, stirring all the time.

4. 4

   Take from the fire, and set away to cool.

5. 5

   When cold, add the vanilla and the cream.

6. 6

   Freeze for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 356. The excerpt below is the record exactly as published.

Neapolitan Ice-cream. Tor this there will be required one quart of milk, one quart of cream, a cupful and a half of strawberry or DESSERT. 679 raspberry juice, one ounce of chocolate, one table-spoonful of vanilla, one pint of sugar, the yolks of six eggs, and one teaspoonful of dissolved cochineal

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