Vanilla Ice Cream

Ingredients

• Beat the yolks of 8 eggs
• of a pound of sugar
• Put 13^ pints of rich milk
• 3^ box of gelatine
• 2 tablespoonfuls of lukewarm water
• a pint of cream

Method

1. 1

   Beat the yolks of eggs with sugar until very light.

2. 2

   Scald the milk flavored with vanilla.

3. 3

   Stir the milk into the egg when cool enough.

4. 4

   Stir constantly until slightly thickened.

5. 5

   Mix in the dissolved gelatine.

6. 6

   Cool the custard before freezing, stir in whipped cream, and freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 109. The excerpt below is the record exactly as published.

Vanilla Ice Cream — Beat the yolks of 8 eggs with ^ of a pound of sugar until very light. Put 13^ pints of rich milk on the fire to scald, highly flavored with vanilla. When the milk is scalded, stir it into the egg as soon as it is cool enough not to curdle. Now stir the mixture constantly until it has slightly thickened. Do not let it remain too long and curdle, or it will be spoiled. When taken off the fire again, mix in 3^ box of gelatine which has been soaked 3^ hour in 2 tablespoonfuls of lukewarm water near the fire. The heat of the custard will be sufficient to dis- solve it if it is not already dissolved. Cool the custard well before putting it into the freezer, however; stir it almost constantly until it begins to set; then stir in lightly a pint of cream

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