Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of sugar
- three pints of cream not too rich
- one quart of cream
- a teaspoonful of salt
- five eggs
- 90 caramel ice cream
Directions
One pint of sugar, one of water, three pints of cream not too rich, the yolks of five eggs and one large tablespoonful of vanilla extract. Boil the sugar and water together for twen. ty-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.
Use Boston Crystal Gelatine.
90 CARAMEL ICE CREAM.
Make tlie hot mixture as for vanilla. Put the small cup- ful of sugar in a small frying pan, and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture and put way to cool. When cold add one quart of cream. Strain the mixture into the freezer and freeze. The flavor of this cream can be varied by browning the sugar more or less.