Philadelphia Vanilla Ice Cream

Ingredients

• a pint of cream
• a vanilla bean
• seven ounces of sugar
• another pint of unscalded cream
• one-third salt
• two-thirds ice

Method

1. 1

   Scald a pint of cream; cut a vanilla bean in halves, scrape out the seeds, and rub with the sugar.

2. 2

   Add the sugar to the cream; stir until dissolved and cold.

3. 3

   When cold, add another pint of unscalded cream.

4. 4

   When the mixture is icy cold, turn it in the freezer, pack with salt and ice.

5. 5

   Turn the crank slowly until icy cold, then stir rapidly until frozen.

6. 6

   Remove the dasher; repack and stand aside for an hour or two to ripen.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 24. The excerpt below is the record exactly as published.

PHILADELPHIA VANILLA ICE CREAM Scald a pint of cream; cut a vanilla bean in halves, scrape out the seeds, and rub with the sugar; then add the sugar to the cream; stir until dissolved and cold; when cold add another pint of unscalded cream. When the mixture is icy cold turn it in the freezer, pack with salt and ice, using one-third salt to two-thirds ice. Turn the crank slowly for a moment until the cream is icy cold, then stir rapidly until it is frozen. 89 go My Best 250 Recipes Remove the dasher; repack and stand aside for an hour or two to ripen. PLAIN VANILLA ICE CREAM Add eight ounces of powdered sugar to one quart of cream. Stir until the sugar is dissolved, and add a dessertspoonful of good extract of vanilla. Turn into the freezing-can; stir slowly at first until the cream is icy cold, then beat more rapidly until it is thoroughly frozen. ORANGE ICE CREAM Put the grated rind of an orange in a pint of cream, add eight ounces of sugar, stir in a double boiler until the sugar is dissolved; when cold add another pint of cream and freeze. If orange juice or orange pulp is added it must be done after the cream is frozen ; then stir it just a moment longer and repack. The flavoring of the orange is in the rind. STRAWBERRY ICE CREAM Mash one quart of strawberries ; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream; turn the mixture in the freezer; when frozen very hard add the quart of mashed straw- My Best 250 Recipes 91 berries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour. Always repack after the first freezing, using less salt and coarse ice. FROZEN PEACHES WITH CREAM Plunge twelve very ripe peaches into a kettle of hot water; this will allow the skins to be easily removed. Mash the peaches through a colander ; add to them eight ounces of sugar ; stir until the sugar is dissolved; add half a pint of water; put the mixture in the freezer and stir until it is frozen rather hard. Add one pint of good, thick cream; stir until thoroughly mixed. Repack the can and stand aside for an hour to ripen. DONNYBROOK CREAM This is really pistachio ice cream. Blanch and pound to a paste two ounces of pistachio nuts; add, while pounding, one teaspoonful of bitter almond extract. Scald a pint of cream; add seven ounces of sugar

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