French Vanilla Ice Cream
From Cook book 365, no. 2 (1915).
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A historical recipe
Cook book 365, no. 2, by Mary Shelley Pechin (1915).
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 3 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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- One pint of cream, one-half pound of sugar, four yolks of eggs.
- Put the cream in a double boiler and scald, then pour it on the sugar and beaten eggs and mix well together ;
- return to the fire and stir until it thickens, then strain and let it cool;
- add one teaspoonful of vanilla and freeze.
- A half-pint of whipped cream stirred into the freezer when the mixture is half frozen may be added.
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