French Ice-Cream
From The cook book, by "Oscar" of the Waldorf (1896).
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A historical recipe
The cook book, by "Oscar" of the Waldorf, by Oscar Tschirky (1896).
France
Known as a French recipe, with similar versions prepared across other nations.
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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- Boil one quart of cream with a long vanilla bean, and then cool and strain.
- Beat the yolks of a dozen eggs, and mingle with three-fourths of a pound of sugar, mix the flavored cream with the eggs, stir over the fire, take it off as soon as it begins to thicken, and stir for five minutes, then cool and freeze.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon
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Sieve