Vanilla Ice Cream

Ingredients

• 2 cups cream
• 1 cup milk
• 3 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 4 cup water
• 2 teaspoons gelatine
• two tablespoons of cold water

Method

1. 1

   Soak gelatine in two tablespoons of cold water.

2. 2

   Boil water and sugar until a very thin syrup is formed.

3. 3

   Add dissolved gelatine.

4. 4

   Mix cream, milk and salt.

5. 5

   Add the eggs and beat slightly.

6. 6

   To this mixture add the thin syrup and vanilla.

7. 7

   Chill and freeze.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 2. The excerpt below is the record exactly as published.

VANILLA ICE CREAM 2 cups cream Few grains of salt | cup milk 3 cup sugar 2 eggs % teaspoon vanilla 4 cup water 2 teaspoons gelatine Soak gelatine in two tablespoons of cold water. Boil water and sugar until a very thin syrup is formed. Add dissolved gelatine. Mix cream, milk and salt. Add the eggs and beat slightly. To this mixture add the thin syrup and vanilla. Chill and freeze. RICH VANILLA ICE CREAM 2 teaspoons gelatine | pint (2 cups) cream + cup cold water | cup sugar | pint (2 cups) scalded milk | tablespoon vanilla Few grains of salt Soak gelatine in cold water about five minutes and dissolve in scalded milk. Add sugar, and when sugar is dissolved, cool and add vanilla. Pour into tray of freezing compartment and freeze to mush. Remove from refrigerator, fold in cream, whipped until stiff, and return to tray, stirring once after the first hour. Serves 8. Serve with sauce if desired—chocolate, maple or fruit. ICE CREAM SANDWICH On each plate place a slice of sponge cake, cover with a layer of vanilla ice cream and then another slice of sponge cake. Pour over this hot butterscotch sauce and garnish with halves of nuts. Other ice cream flavours with an appropriate sauce may be used. 10 FRENCH VANILLA ICE CREAM 2 cups cream 5 Cup water | teaspoon flour I cup milk 4 teaspoon salt Vanilla to flavour 2 eggs 2 cup sugar Mix sugar, flour and salt with enough milk to make a thin paste. Scald remain- der of milk and stir in the paste. Cook to consistency of thin custard. Add egg yolks beaten with water. Cook a minute longer. Allow to cool. Add egg whites to cream and beat slightly. Add to custard mixture and vanilla. Freeze. Due to thickness of mixture, more time must be allowed for freezing. VANILLA CUSTARD CREAM $ pint milk 2 egg whites 4 pint thick cream 4 oz. cornflour 2 teaspoons vanilla

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