Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 6 drops vanilla
- 1 pint cream
- 1 pint of good cream
- 3 pints milk
- 8 drops vanilla
- a pint of boiling milk
- 6 eggs
- 3 ozs
- 6 yolks of eggs
- 1 note
- 8 eggs
- 14 ozs
- 2 ozs
Directions
the corners, fasten the cover on firmly, cover the mould with paper, and bury in the usual mixture of ice and salt. This must stand an hour or two ; when required, take the mould out of the ice, wipe or wash off the brine by quickly dipping in cold water, wipe it dry, lift off the cover, take out the pins if it is in parts, and in a minute or two it will be easy to slip it out on its dish.
Ice Pudding.
Make a rich custard with i pint milk, yolks of 6 eggs, 3 ozs. sugar, 6 drops vanilla ; when the custard is ready, add 1 pint cream and gill of maraschino, freeze in the usual way ; have ready the moulds, and some dried fruits, some sponge cake moistened in cream or milk, put a layer of the frozen custard in first, and then alternate layers of slices of sponge cake, custard, and fruit until quite full ; put the cover on, embed in ice, and pack, wipe, and turn out as before directed. An assortment of small dried fruits, mixed into the frozen custard, and moulded, make a nice pudding without the sponge cake, being much easier to make.
Coffee Ice Cream.
Flavour a pint of boiling milk with good essence of coffee, or (if preferred) some strong, freshly-made coffee, £lb. sugar, 6 yolks of eggs, simmer gently as for custard ; when it thickens, add 1 pint of good cream, stir for one minute over the fire, and when cool freeze in the usual way.
Chocolate Cream.
Dissolve \ lb. of best chocolate in \ pint boiling milk, add i£ pint cream and \ lb. sugar ; boil until the sugar is melted ; strain through hair-sieve ; when cold, freeze in the usual way. If to be moulded, while freezing work until smooth, put it in the mould, keep in ice until wanted, turn out as directed. 1 Note. — All cooked creams or custards for ices must be quite cold, before being frozen ; they are apt to curdle, besides losing flavour, if put in warm.
Vanilla Ice Cream, Cheap Shop Sale-
Well whisk 8 eggs, put them with 3 pints milk, 1 pint cream, 8 drops vanilla, 14 ozs. sugar, 2 ozs. of quite fresh butter ; mix together in the boiling pan, and bring to boiling point in the usual way ; keep the custard well stirred from the bottom, and when it is thick, ,strain it through sieve into freezer, let it cool, freeze as directed. *
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