Plain Vanilla Ice Cream

Ingredients

• 1 quart sweet cream
• 1/2 pound sugar
• vanilla bean

Method

1. 1

   Scrape seeds from a two-inch section of vanilla bean and mix pod and all into cream and sugar, dissolving the sugar over gentle heat.

2. 2

   Remove the vanilla bean pod before cooling the mixture and freezing.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 117. The excerpt below is the record exactly as published.

PLAIN VANILLA ICE CREAM This old-time favorite has stood the test of popularity for a cen- tury, ever since Carlo Gatti introduced ice cream to England and other Italians brought it over to this country: I QUART SWEET CREAM yi POUND SUGAR VANILLA BEAN Scrape the small black seeds from a two-inch section of vanilla bean and mix pod and all into cream and sugar, dissolving the sugar in the cream over gentle heat and removing the piece of vanilla bean pod before cooling the mixture and freezing. This seedless vanilla bean pod can be used several times for flavoring other dishes, and should always be saved until it gets as worn out as an old piece of leather. The black specks of vanilla seeds were formerly thought to be pepper, put in for the sake of the stomach, to heat up the cold dish and counteract any ill effect on the digestion. At least one modern ice cream maker still uses this unbeatable recipe and advertises **Look for the specks!'* to prove it's genuine. Old-timers used to dust their pre-sundaes with the pepper shaker, too. It's terrible! Mexican vanilla beans are much better than even the best pep- per. Usually they're sold singly in glass tubes about 8 inches long, costing about a quarter, and to our mind they are better value than liquid vanilla extracts, which of course have only a trace of the true flavor of the bean. 208 MOST-FOR-YOUR-MONEY COOK BOOK CHOCOLATE 2 QUARTS CREAM 2>^ OUNCES CHOCOLATE, MELTED 1 POUND SUGAR

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