Neapolitan Ice Cream

Ingredients

• Two quarts of cream
• 1 pound of sugar
• 3 eggs

Method

1. 1

   Place the cream in a bright copper pan, add the sugar, beat the eggs well and add to the mixture.

2. 2

   Mix well.

3. 3

   Set on fire and stir well with egg-beater until it starts to boil; remove from fire; strain through a fine sieve; cool and freeze.

4. 4

   Split 1 vanilla bean and boil with mixture.

5. 5

   If lemon flavoring is desired stir into the hot cream the grated rind of 2 lemons.

6. 6

   Orange same as lemon.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 66. The excerpt below is the record exactly as published.

NEAPOLITAN" ICE CREAM. Two quarts of cream, 1 pound of sugar, 3 eggs

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