Banana Ice-cream
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
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A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Heat a pint of cream in a double boiler with a cupful of sugar and stir until dissolved.
- Cool, add eight bananas mashed through a sieve, add another pint of cream, and freeze.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve