New York Ice Cream

Ingredients

• 3 cups good milk
• 1 cup sweet cream
• 10 yolks of eggs
• A vanilla bean
• 10 tablespoons sugar
• 1 package gelatine or less than 1/2 ounce

Method

1. 1

   Set the milk on to boil with the sugar, gelatine and vanilla bean in it.

2. 2

   The kettle should be set at the side of the range where the milk will heat up gradually giving the gelatine time to dissolve, with frequent stirring from the bottom.

3. 3

   Add a little milk to the yolks in a large bowl to make them capable of being beaten up light.

4. 4

   Whip them light as sponge cake.

5. 5

   Pour the boiling milk to them and strain into the freezer.

6. 6

   When the custard has become cold and begun to freeze whip the cup of cream to froth, stir it in and finish the freezing as usual.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 70. The excerpt below is the record exactly as published.

New York Ice Cream. Known as Delmonico's ice cream, but most people are averse to printing it so in every hotel bill of fare. Nearly the Bame as the foregoing with gelatine ad- ded to produce extreme lightness. 3 cups good milk. 1 cup sweet cream. 10 yolks of eggs. A vanilla bean. 10 tablespoons sugar. i package gelatine or less than ^ ounce

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