Vanilla Cream Ice

Ingredients

• a pint and a half of cream
• a pint of cream
• the yolks of twelve eggs
• three-quarters of a pound of sugar
• some vanilla in essence

Method

1. 1

   Boil the cream and sugar mixture five or six times.

2. 2

   Add vanilla essence, pour into a mold, and place in a pail with ice and salt.

3. 3

   When ready, turn out and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 234. The excerpt below is the record exactly as published.

a pint and a half of cream, well whipped. Beat the whole together, place the lid on the top, keep twisting it round for a quarter of an hour, clear well from the sides, beat again well together, proceeding thus until the whole is frozen into a stiff but smooth and mellow surface. Should 3'ou require to keep it some time before serving, pour out of the pail the water which has run from the ice and add more ice and salt. Work up smoothly with your spatula before serving. 446 THE THOROUGH GOOD COOK. 2. Lemon-Water Ice. Put in a vessel half a pound of powdered sugar, with one quart of cold water, grate in the rind of a large lemon, or of two small ones, squeezing in the juice of three good- sized ones, or of four if small, and with your spatula beat well together for five minutes. Have a syrup-weigher, place it ifi the centre of the preparation, and if it be twenty-one degrees it is correct, if not, add a little more powdered sugar ; remove the Aveigher, mix a little more, and then strain through a sieve into the freezer, putting on the cover, and proceed to freeze it precisely as for vanilla cream ice (No. 1), serving it in the same way. 3. Lemon Cream Ice. Take from six lemons the rind, as thin as possible, and free Irom pith. Squeeze the juice of the lemons into a sugar- pan, with half a pound of sugar and half a pint of water. Place it upon the tire and reduce it to a rather thick syrup. Have a pint and a half of milk upon the fire, into which, when boiling, throw the rind of the lemons ; cover over, and let remain till half cold. In another stew-pan have the yolks of twelve eggs (to which you have added an ounce of sugar), with which mix the milk by degrees, and stir over the fire until it adheres to the back of the spoon, when stir in the syrup and pass through a tammy. When cold, freeze (see No. 1), adding a pint of whipped cream Avhen half frozen. 4. Orange Cream Ice. Proceed precisely as in the last, but using the rind and juice of ten oranges instead of six lemons, as there directed. ICES AND DBINKS. 447 5. Pineapple Cream Ice. Procure a rather small pineapple, take off the rind (which reserve), and cut the apple into pieces an inch in length and about the thickness of a quill; place them in a sugar-pan with half a pound of sugar and half a pint of water; set upon the fire and reduce to a thickish syrup. Have ready a pint and a half of milk on the fire, into which, when boil- ing, throw the rind of the pineapple ; cover it over and let it mfuse ten minutes. In another stewpan have the yolks of twelve eggs, to which add the milk by degrees (previously straining it); place it over the fire, keeping it stirred mitil it adheres to the back of the spoon, when pass it through a tammy into the basin, add the syrup and pineapple, and freeze (see Xo. 1), addmg a pint and a half of whipped cream when half-frozen. 6. Fromage de Creme a la Glace. Take a pint of cream — thick, it must be — half a pint of milk, the yolk of an egg beaten, and three-quarters of a pound of sugar; let this boil up on the fire five or six times, and take it off; add some vanilla in essence

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