Plain Ice Cream, Cold Process
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Can substitute fresh milk.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 98. The excerpt below is the record exactly as published.
PLAIN ICE CREAM, COLD PROCESS. I gallon plain cream, i^ lbs. sugar, ^ oz. cream-thick. Or, use good fresh milk, i gallon, i^ lbs. sugar and i}i ozs. cream-thick, flavoring. Mix sugar and thickener together dry; pour over the cream or milk, stirring constantly till the sugar is dissolved; flavor, color and freeze as usual- 714.— CATERERS' STANDARD ICE CREAM, BEST QUALITY. I gallon double cream ( whipping cream ), flavor, 1^ lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.