Neapolitan Ice-Cream
From The new practical housekeeping, 1890
Serves 8
Reserve some cream to whip and add when cream is half frozen for added lightness.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 289. The excerpt below is the record exactly as published.
Neapolitan Ice-cream^ and as it contains a ICES AND ICE-CREAK. 345 large proportion of eggs, yields an ice as solid, rich and smooth as the finest butter, and has a pronounced custard flavor, and lemon-yel- low color. It is prepared as follows : Stram pnd beat yolks of egga to a smooth cream, add sugar and beat again. Strain and whisk the whites to a froth as stiff as possible, stir briskly into the yolks and sugar, and mix with the creanu Cook in a custard kettle or a pail set within a kettle of boiling water over a brisk fire, stirring con- stantly, until it slightly coats a knife lAade dipped into it, and does not run. Be careful not to let it curdle. • Take off fire, strain through •a wire sieve (or a linen crash towel kept for the purpose and marked ''Ice Cream,") into a crock or pan, cover with gauze^ and let stand till cool, then freeze. It is well to reserve some of the cream and whip and add as above. These two creams are made of the pure cream ; when made of part new milk and cream it is called LcbG- teanola Ice-cream and is made either with or without eggs: With EggB^ by boiling the new milk, reserving a part of it, in custard ket' tie and adding beaten yolks of eggs
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Cook this with the app: pantry check, scaling, and the assistant.