Cream Ice

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
optional addition
Instructions (6)
  1. Scald the cream.
  2. Add the sugar.
  3. When it is melted set aside to cool.
  4. Flavour when cold.
  5. Freeze.
  6. The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer.
Original Text
*Cream Ice—I 1 quart cream 1 cup powdered sugar 1 table-spoon vanilla Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze. The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer.
Notes
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