Caramel Cream Ice

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown.
  2. Let it become cold.
  3. Pound it and add the milk and yolks.
  4. Stir the mixture in a double boiler until it thickens.
  5. Strain, and when cold add the vanilla and cream.
Original Text
*Caramel Cream Ice 8 ozs. powdered sugar 6 yolks of eggs 1 pint milk 1 pint cream 1 dessert-spoon vanilla Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream. [Pg 148]
Notes
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