Vanilla Cream Ice

Ingredients

• yolks of eight eggs
• a pint of fresh milk
• sweeten it to taste
• flavour it with vanilla
• a coffee-cupful of whipped cream
• half an ounce of gelatine
• two ounces of chopped apricot, greengage, citron, or preserved ginger

Method

1. 1

   Mix yolks with milk, strain, sweeten, and flavor with vanilla.

2. 2

   Thicken in a bain-marie until custard-like, then whip and cool.

3. 3

   Freeze in an ice pot.

4. 4

   For a richer ice, add whipped cream when nearly frozen.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 253. The excerpt below is the record exactly as published.

Vanilla cream ice- This is a simple recipe for a delicious ice that will not be found expensive. Mix the yolks of eight eggs well with a pint of fresh milk, strain it, sweeten it to taste, flavour it with vanilla, and set it in a sauce-pan in your hain-marie to thicken. When you have got a nice thick custard, whip it well, let it get cold, pour it into your ice pot and freeze it. It will turn out rich and creamy, not a bit like the milk-and-water ices that one so often mourns over. A coffee-cupful of whipped cream may be added, if a superlatively nice ice be required ; wait until the custard has nearly frozen, then stir the cream in, and work it well for a minute or two. Half an ounce of gelatine

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