Vanilla Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Flavour any of the previously given custards, when cool, with sufficient essence of vanilla.
  2. Half freeze them.
  3. Add whipped cream in the proportion of a gill of whipped cream to every pint of custard.
  4. Alternatively, a vanilla pod can be boiled up and infused in the milk of which the custard is made.
  5. If a pure cream ice is chosen, only the essence must be used.
Original Text · last edited 4 days ago
Vanilla Cream Ice.—This can be easily prepared by flavouring any of the custards previously given, when cool, with sufficient essence of vanilla, half freezing them, and then adding whipped cream in the proportion of a gill of whipped cream to every pint of custard; or, again, a vanilla pod can be boiled up, and infused in the milk of which the custard is made, as you choose. Naturally, if a pure cream ice is chosen, the essence only must be used. See also recipe for American cream ice.
Notes
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