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French Ice Cream

A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.

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

Source and licence

From Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 pt.
  2. milk 1 qt.
  3. cream 1 c.
  4. sugar 1 Tb.
  5. vanilla Yolks of 8 eggs 1 tsp.
  6. lemon Heat the milk and add the sugar and beaten yolks of the eggs.
  7. Cook until the mixture thickens, remove from the fire, add the cream, vanilla, and lemon.
  8. Cool and freeze.