Vanilla Ice Cream

Ingredients

• One quart of cream
• three pints of milk
• one pound of sugar
• eight eggs
• four teaspoonfuls of essence of vanilla

Method

1. 1

   Beat eggs, heat milk, and pour over eggs.

2. 2

   Stir over heat until thickened.

3. 3

   Cool, then add cream, vanilla, and sugar.

4. 4

   Freeze moderately hard, stirring occasionally.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.

VANILLA ICE CREAM. 173 ICES, CREAMS AND JELLIES. CREAMS. StraiV'berry Ice Or^§m.— One pint of milk, four eggs, one and one-half pints of fresh strawberries, one quart of cream, one-half pound of sugar. Beat the eggs until very light, make the milk hot and pour it over them. Pour these together into a saucepan and stir them over the fire until the egg begins to thicken. Transfer the custard to a bowl and allow it to cool. In the meantime place the strawberries into a hair sieve, sprinkle over them a little sugar and then rub them through the sieve with the back of a wooden, spoon. When this is done add the sugar to the syrup so formed and when the custard has become quite cold, stir the fruit mixture into it. Add the cream and stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing unless the freezer be arranged to do this while being turned. NOTK, — In mixing rock salt with the ice to be used for freezing creams, etc. great care should be taken that not even a drop of salted water falls into the freezer itself, as the smallest quantity of salt inside will make the cream most difficult to freeze, and when frozen, cause it to melt quickly. Vanilla loe Oream. — One quart of cream, three pints of milk, one pound of sugar, eight eggs, four tea- spoonfuls oc essence of vanil

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