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 the eggs until light, heat the milk and pour over them.

2. 2

   Stir over the fire until thickened.

3. 3

   Cool, then add cream, vanilla, and sugar.

4. 4

   Freeze moderately hard, stirring occasionally.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 122. The excerpt below is the record exactly as published.

VANILLA ICE-CREAM. 185 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. NOTE. — 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 Ice-Cream. — One quart of cream, three pints of milk, one pound of sugar, eight eggs, four tea-spoonfula of essence of vanill

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