Vanilla Ice Cream

Ingredients

• one pint of whipped cream
• one pint of milk
• one tablespoon of vanilla

Method

1. 1

   Combine whipped cream, milk, and vanilla, sweeten to taste, and freeze until smooth.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 184. The excerpt below is the record exactly as published.

one tablespoon of vanilla. Drain your candied fruita and stir them into the whipped cream. Put this mixture in the mould you have lined with strawberry ice. Put some more strawberry ice on top. Cover it securely and pack closely in rock salt and ice. Let it stand four hours. When wanted, dip your mould in tepid water, remove the cover, and turn your cream on a dish. Put a garland of candied fruit around the edge. Strawberry Punch HuU a quart of fine f resh strawberries, cover them with three cupa of sugar, and set them away till the sugar has drawn out their juice, and they stand in a red syrup. Then put the syrup und berries through a fine sieve and add a claret glass of sweet wine and a cup and a half of water. Stir well together and f reeze. Serve in punch or lemonade glasses. Tutti Fratti loe-oream The yolks of siz eggs, one tablespoon of flour, one cup of powdered sugar, and one pint of milk. Beat the sugar, egg yolks, and flour together. Boll the milk, mix thorougbly with the other ingredients, and pour ali into a doublé boiler. Cook to a thick custard and set away to cool. When cold, stir in one pint of rich cream. Pour into a freezer and f reeze until the mixture becomes creamy. Have at hand some candied f ruits, cherries, etc, which have been soaked in maraschino, also some GOLD PUDDINQ8, CREAM8, MERIN0UE8, AND ICB8 886 rìch raisins. When the mixture is nearly frozen, add these fraits, turn the freezer a few mìnutes longer, then let it stand UDtil wanted. When ready to serve, have at hand a large Hat dish of shredded cocoanut. Take a spoonf ul of the cream at a time, mould it into the shape of an egg, then roll ìt in the shredded cocoanut. Spin some sugar, form into a nest, and place your eggs in it. This cream may be made with plain marrons or chestnuts in place of the candied fruits. Vanilla loe-oream To one pint of whipped cream

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