Classic Culinary Arts:
Vanilla Ice Cream Recipe
Vanilla Ice Cream Recipe, part of the classic American culinary arts. Pieces such as Vanilla Ice Cream Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Vanilla Ice Cream Recipe
The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cream, one table- spoonful of vanilla extract, and when the cream is added, another tea- cupful of sugar. Let the milk come to a boil. Beat the first cupful of sugar, the flour and eggs together, and stir into the boiling milk. Cook twenty minutes, stirring often. Set away to cool, and when cool add the sugar, seasoning and cream, and freeze.Vanilla Ice Cream Recipe, Number 2.
One pint of sugar, one of water, three pints of cream--not too rich, the yolks of five eggs and one large table-spoonful of vanilla extract Boil the sugar and water together for twenty-five minutes. Beat the yolks of the eggs with one-fourth of a teaspoonful of salt Place the basin of boiling syrup in another of boiling water. Stir the yolks of the eggs into the syrup, and beat rapidly for three minutes. Take the basin from the fire, place it in a pan of ice water and beat until cold. Add the vanilla and cream, and freeze.