Philadelphia Ice Cream

Ingredients

• f c. cream
• 2 tsp. sugar
• 1/2 tsp. vanilla
• 1 tbsp. sugar
• 1 tsp. grated chocolate
• fresh or canned fruits

Method

1. 1

   Add flavoring and sweetening to the cream and freeze, stirring.

2. 2

   Variations include adding sugar and vanilla or melted chocolate, or fresh/canned fruits.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 127. The excerpt below is the record exactly as published.

PHILADELPHIA ICE CREAM A. Class Experiments. CREAM AND BUTTER. 1. Examine a drop of cream under the microscope. Note the globules of fat. Compare with drops CREAM AND BUTTER 263 of whole and of skimmed milk examined in the same way. 2. Chill a portion of cream and whip 1 until stiff. Reserve and finish as whipped-cream pudding. 3. Warm another portion and whip as above. Explain the difference in the result. 4. To make butter. Shake a weighed and measured amount of ripened cream in a preserve jar, until the fat separates. Add ice. Collect the lumps into a mass and plunge them into ice water and work out all the buttermilk. Weigh. Add salt in the pro- portion of one-half ounce to every pound of butter. Compute the cost of this butter and compare it with the market price. B. PREPARE WHIPPED-CREAM PUDDING. Beat into whipped cream, crumbs rolled from dried macaroons, or from gingersnaps, or dried cake, or stir in dates or figs cut into small pieces. Sweeten and flavor as desired. Candied cherries may be used as decorations. C. PREPARE PHILADELPHIA ICE CREAM. Add flavoring and sweetening to cream and freeze, stirring. Use f c. cream ; add 2 tsp. sugar and J tsp. vanilla ; or 2 tsp. sugar and 2 tsps. ground macaroons ; or melt 1 tsp. grated chocolate, add 1 tbsp. sugar and gradually stir in the cream ; or add fresh or canned fruits

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