VANILLA ICE CREAM, No. 2
This classic vanilla ice cream recipe from the early 1900s offers a simple and satisfying treat, perfect for a hot day or as a dessert. The recipe uses fresh ingredients like eggs, cream, and milk, creating a rich and creamy base. The ice cream is flavored with vanilla, resulting in a delicate and refreshing dessert. Serve it plain, with fruit, or as a base for sundaes.
Ingredients
- 3 whole Large eggs
- 1 cup Granulated sugar
- 1 pint Heavy cream
- 1 cup Whole milk (Originally 'sweet milk'. Substituted with whole milk.)
- 1 teaspoon Vanilla extract (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, beat the eggs with the sugar until the sugar is dissolved and the mixture is a light yellowish color. This should take about 5 minutes.
- 2In a separate bowl, whip the heavy cream until stiff peaks form.
- 3Gently fold the whipped cream into the egg and sugar mixture. Then, add the milk and vanilla extract, stirring until well combined.
- 4Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it hardens. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for about 2-3 hours, until it reaches the desired consistency.