Philadelphia Ice Cream

Ingredients

• 4 cups light cream
• 1 cup sugar
• 3 cups heavy cream
• and one cup milk
• 1 tablespoon flavoring
• teaspoon salt

Method

1. 1

   Mix the ingredients and freeze without cooking.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 111. The excerpt below is the record exactly as published.

Philadelphia Ice Cream 2 ounces Lowney's Premium 1 cup sugar Chocolate, or 4 cups light cream J cup Lowney's Cocoa i teaspoon salt J cup hot water 1 teaspoon vanilla Melt chocolate, add remaining ingredients, and freeze. Chocolate Junket Ice Cream 4 squares Lowney's Premium 1 junket tablet Chocolate 1 tablespoon cold water 2 cups cream 1 tablespoon vanilla 3 cups milk IJ cups sugar Scald milk ; add melted chocolate and sugar ; cook three minutes ; cool. When lukewarm, add junket tablet which has been dissolved in cold water. Add cream and freeze. Two squares of chocolate give a very delicately flavored cream. Cocoa Frappe 4 cups milk J tablespoon arrowroot 3 squares Lowney's Premium 1 teaspoon vanilla Chocolate, or 1 tablespoon sherry wine ^ cup Lowney's Cocoa ^ teaspoon salt ^ cup sugar 1 inch stick cinnamon Mix chocolate, cinnamon, sugar, salt, cornstarch; add milk ; cook ten minutes ; add vanilla, sherry, and freeze. Serve in frappe glasses, and garnish with cream flavored and beaten, and candied cherries. Three cups of milk and one cup strong coffee may be used instead of all milk. See colored illustration, Plate XII, page 251. Chocolate Ice Cream 4 cups cream 4 ounces Lowney's Premium 6 egg yolks Chocolate 1^ cups sugar I teaspoon salt 1 teaspoon vanilla FROZEN DISHES 283 Scald one cup of cream ; add to melted chocolate and cook three minutes, or until mixture is smooth and glossy ; add sugar, salt, vanilla, and the remaining three cups of cream which has been beaten stiff. When well blended, add beaten yolks of eggs. Freeze. Chocolate Ice Cream No. 2 2 ounces Lowney's Premium 2 eggs Chocolate ^ cup flour 2 tablespoons sugar 2 cups milk 2 tablespoons hot water 1 cup sugar 1 pint cream \ teaspoon salt Beat eggs ; add flour, one cup sugar, and milk ; cook in double boiler twenty minutes. Melt chocolate ; add sugar, boiling water ; cook until glossy, then add to Qgg mixture ; cool ; add cream, salt, and freeze. French Ice Cream 2 cups milk 4 to 6 egg yolks 2 cups cream " 1 tablespoon vanilla 1 cup sugar \ teaspoon salt Make a soft custard of milk, sugar and yolks of eggs. When cool, add cream whipped, salt and flavoring. Freeze. Philadelphia Ice Cream 4 cups light cream 1 cup sugar 3 cups heavy cream and one cup 1 tablespoon flavoring

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