Rich Vanilla Ice Cream

Ingredients

• 2 teaspoons gelatine
• 2 cups cream
• 1/2 cup cold water
• 1 cup sugar
• 2 cups scalded milk
• 1 tablespoon vanilla
• Few grains of salt

Method

1. 1

   Soak gelatine in cold water about five minutes and dissolve in scalded milk.

2. 2

   Add sugar, and when sugar is dissolved, cool and add vanilla.

3. 3

   Pour into tray of freezing compartment and freeze to mush.

4. 4

   Remove from refrigerator, fold in cream, whipped until stiff, and return to tray, stirring once after the first hour.

5. 5

   Serves 8.

6. 6

   Serve with sauce if desired—chocolate, maple or fruit.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 2. The excerpt below is the record exactly as published.

RICH VANILLA ICE CREAM 2 teaspoons gelatine | pint (2 cups) cream + cup cold water | cup sugar | pint (2 cups) scalded milk | tablespoon vanilla Few grains of salt Soak gelatine in cold water about five minutes and dissolve in scalded milk. Add sugar, and when sugar is dissolved, cool and add vanilla. Pour into tray of freezing compartment and freeze to mush. Remove from refrigerator, fold in cream, whipped until stiff, and return to tray, stirring once after the first hour. Serves 8. Serve with sauce if desired—chocolate, maple or fruit. ICE CREAM SANDWICH On each plate place a slice of sponge cake, cover with a layer of vanilla ice cream and then another slice of sponge cake. Pour over this hot butterscotch sauce and garnish with halves of nuts. Other ice cream flavours with an appropriate sauce may be used. 10 FRENCH VANILLA ICE CREAM 2 cups cream 5 Cup water | teaspoon flour I cup milk 4 teaspoon salt Vanilla to flavour 2 eggs 2 cup sugar

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