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Brown Bread Ice Cream

A historical recipe from Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer.

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A historical recipe

Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Project Gutenberg eBook #8501.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

  1. 1 teaspoonful of vanilla
  2. a teaspoonful of vanilla extract Dry
  3. four tablespoonfuls of the sugar
  4. a half cupful of water
  5. 2 teaspoonfuls of vanilla Put

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. 3 half inch slices of Boston Brown Bread 1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla or 1/4 of a vanilla bean or a teaspoonful of vanilla extract Dry and toast the bread in the oven, grate or pound it, and put it through an ordinary sieve.
  2. Heat half the cream and all the sugar;
  3. take from the fire, add vanilla, and, when cold, add the remaining cream, and freeze.
  4. When frozen, remove the dasher, stir in the brown bread, repack and stand aside to ripen.
  5. 1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla Put four tablespoonfuls of the sugar in an iron frying pan over a strong fire, shake until the sugar melts, turns brown, smokes and burns;
  6. add quickly a half cupful of water;
  7. let it boil a minute, take from the fire, and put it, with all the sugar and half the cream, in a double boiler over the fire.
  8. Stir until the sugar is dissolved, take from the fire, and, when cold, add the remaining cream and vanilla, and freeze.
  9. 1 quart of cream 1 pint of milk 1/2 cupful of brown sugar 1/2 pound of granulated sugar 2 teaspoonfuls of vanilla Put the brown sugar in a frying pan over the fire, shake it until it melts, burns and smokes.
  10. Take it from the fire and add two tablespoonfuls of water;
  11. heat until the sugar is again melted, put it in a double boiler with the milk and all the sugar, stir until the sugar is dissolved, and stand aside to cool.
  12. When cold, add half the cream and the vanilla, and freeze.
  13. When frozen sufficiently stiff to remove the dasher, stir in the remaining pint of cream whipped to a stiff froth, repack and stand aside for three hours.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Whisk
  • Mortar and pestle
  • Grater
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #8501 (https://www.gutenberg.org/ebooks/8501). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.