Home › The World's Kitchen › Vanilla Ice Cream, One Quart

Vanilla Ice Cream, One Quart

Six egg yolks, eight ounces powdered sugar, one pint cream, one pint fresh milk and one stick vanilla. Place the egg yolks and sugar in a small saucepan and mix thoroughly with a wooden spoon for five minutes. Place the cream, milk and vanilla into another small saucepan and let come to a boil; then immediately pour it into the eggs and sugar, little by little, carefully mixing with the wooden spoon while heating for five minutes; but under no circumstances allow it to boil.

Remove it from the fire, pour in a bowl and let thoroughly cool off. Remove the vanilla and strain the cream through a Chinese strainer into a small ice-cream freezer. Place the freezer in a tub, see that the freezer is completely buried in cracked ice mixed with rock salt, then briskly freeze for thirty minutes, seeing that the ice cream is thoroughly firm. Have a cold dessert dish with a folded napkin ready, dress the ice cream on the dish and send to the table.

N. B. Wipe, place and keep the vanilla bean in a small box buried in powdered sugar, and use again for four or six times when required. Punch Lalla Rookh is simply vanilla ice cream mixed with rum. Prepare a pint only of vanilla preparation, and just before freezing add half a gill good rum. Divide it into six punch glasses and serve.