No. 1. Philadelphia Ice-Cream

1 quart of cream. pound, or 1 cupful, of sugar,

1 vanilla bean or 1 tablespoonful of vanilla extract.

If the cream is very rich dilute it with a little milk, or the ice-cream will be too rich, and also it may form fine particles of butter while being stirred. Put the cream and the sugar into a double boiler and scald them; when they are cold add the flavoring. If a vanilla bean is used it should be infused with the cream when it is scalded. Freeze and pack as directed in general directions, page 490.

No. 2. American Ice-Cream (Very Plain)

1 quart of milk. 1 cupful of sugar.

3 whole eggs,

1 tablespoonful of vanilla.

Scald the milk. Beat the eggs and sugar together; stir the scalded milk into them slowly; replace on the fire in a double boiler and stir constantly until the custard coats the spoon; do not let it boil, or it will curdle. Beat it for a little while after taking it off the fire. When it is cold add the flavoring, and freeze it as directed at head of chapter.

Cream will improve this mixture, even if it be only a few spoonfuls. More eggs, also, will give a richer ice-cream. When the cream is frozen remove the dasher, press the cream down with a potato-masher to smooth the top and make it compact, and leave it in the freezer until time to serve. A few raisins, thin slices of citron, or a little fresh or preserved fruit may be mixed in when the dasher is removed, and will much improve the cream.

No. 3. French Ice-Cream

1 pint of milk. 1 pint of cream. 1 cupful of sugar.

6 egg-yolks.

1 tablespoonful of vanilla extract or of powder, or 1 vanilla bean.

Scald the pint of milk in a double boiler. (It is scalded when the water in the outside kettle boils. Beat the yolks and sugar together until light and smooth. Stir the scalded milk slowly into the beaten eggs and sugar. Put this into a double boiler and cook, stirring constantly until it thickens enough to coat the spoon. Do not let it boil or cook too long, or it will curdle. If a vanilla bean is used it should be cut in two lengthwise and infused with the scalded milk. Remove the custard from the fire; add the cream and the flavoring and stir until it is partly cooled. When cold freeze it as directed at head of chapter.


Plain vanilla ice-cream is very good served with hot chocolate sauce. Page 447.

Note 1

This makes a solid, fine-grained cream. It can be made with one quart of cream instead of half milk, and eight to ten eggs may be used instead of six. The richness depends upon the amount of cream, and the solidity upon the number of yolks used.

Note 2

"With the whites of the eggs make an angel cake, or keep them until next day, and make an angel cream (page 497), or an angel parfait (page 505).