Standard Ice Cream

Ingredients

• 1 gallon cream
• 1½ lbs. sugar
• vanilla

Method

1. 1

   Mix cream, sugar, and vanilla.

2. 2

   Freeze until firm.

3. 3

   Note: Do not work too much, as it will turn to butter.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 205. The excerpt below is the record exactly as published.

vanilla, etc. 2 cloves, 2 coriander seeds, 1 stick cinnamon in glass of kirsch, 1 glass syrup 32 degrees, mould freeze 2 hours. (See Parfait Comp.) — 417 — GANCEL’S CULINARY ENCYCLOPEDIA Plombiere, Comp, divers ice cream w. salpicon of fruit Water ice, same. Praline see Amandes-, or pounded praline. Pudding, Comp, cream, French ice cream (Anglaise) Castries mould lined w. vanilla ice cream, fiL bomb comp, and biscuits dipped w. anisette, layer w. manda¬ rine, ice cream, covered, freeze 2 hours unmould sprinkle red praline, mandarine syrup frozen separ¬ ately. Marie Rose mould, bottom rolled w. gaufrette, filled w. strawberry mousse center fil. bombe comp, vanilla and praline, close, freeze 2 hours, chocolate sauce served separately. Miramar mould fil. biscuit dipped in chartreuse, layer w. sliced pineapple' and mandarine quarter fil. w. bombe comp, and pome¬ granate w. kirsch closed, frozen 2 hours. Vanilla, syrup, Nessebrode (S’ee Entrements). Seymour, mould lined w. sliced brioche dipped in cream w. kirsch, sliced peaches pears and Bar-le-Duc currants, alter¬ nated w. bombe comp, in color of pink, close freeze 2 hours. Fancy Sugar Flower for Punch or Sherbet Punch, Comp, syrup 22 deg. add champagne or white wine brought to 17 deg. lemon juice and 2 oranges frozen hard, add one quarter of volume of Italienne meringue and 1 gill of rum. Sorbets, syrup 15 degrees liquor and fruit juice only, frozen add one quarter of volume Italienne meringue or whipped cream, mixed lightly the sorbet w. liquor. — 418 — ICE CREAM Bonanza orange, lemon, holland gin. Cardinal, port, orange, cognac, colored pink. Frozen egg-nog, va¬ nilla, rum, brandy, grated nutmeg on top. Imperial, lemon, champagne maraschino arrack pineapple in dice. Lalla rookh vanilla, rum, sherry. Milk cream, sugar, same granite w. rum, brandy, nut-meg on top. Newport, cherries, add kirsch and sherry, Regenc© tea, rum and orange water. Russe, green tea, lemon juice, curacao and vodka. Spoons, Comp, syrup 20 degrees, add Italienne meringue double of sorbet w. white wine, champagne etc. very light and frothy, generally w. fruit in glass, hot, same sabayon w. liquor and white of eggs beaten quickly. Souffles, Comp, mousse or 10 whipped eggs, add 1 lb. sugar cooked, the blow, 37 deg. cold, flavor, add V2 qt. cream, in case or timbale fil. w. comp, one inch high, surrounded w. paper in box. Standard, Comp. 1 gallon cream, 1% lbs. sugar

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