Vanilla Ice Cream
Prep Time
10 minutes
Cook time
8-10 hours
Total time
8-10 hours
10 minutes
Ingredients
- 2 pints of good (table) cream
- 6 yolks of eggs
- ½ pound sugar
Instructions
- Mix the yolks & sugar
- Put the cream on a fire in a casserole, first putting in a stick of Vanilla.
- When near boiling take it off & pour it gently into the mixture of eggs & sugar.
- Stir it well.
- Put it on the fire again, stirring it thoroughly with a spoon to prevent its sticking to the casserole.
- When near boiling take it off and strain it thro’ a towel.
- Put it in the Sabottiere*
- Then set it in ice an hour before it is to be served. put into the ice a handful of salt.
- Put salt on the coverlid of the Sabotiere & cover the whole with ice.
- Leave it still half a quarter of an hour.
- Then turn the Sabottiere in the ice 10 minutes
- Open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
- Shut it & replace it in the ice
- Open it from time to time to detach the ice from the sides
- When well taken (prise) stir it well with the Spatula.
- Put it in molds, justling it well down on the knee.**
- Then put the mould into the same bucket of ice.
- Leave it there until the moment of serving it.
- To withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate
* Part of the inner canister of an 18th-century ice cream maker
** Meaning to firmly tap or bounce the filled ice cream mold against your knee to pack the cream tightly, remove air bubbles, and ensure it takes the mold’s exact shape.
Modern Instructions
- Beat the yolks of 6 eggs until thick and lemon colored.
- Add, gradually, 1 cup of sugar and a pinch of salt.
- Bring to a boil 1 quart of heavy cream and pour slowly on the egg mixture.
- Put in the top of a double boiler and when it thickens, remove and strain through a fine sieve into a bowl.
- When cool add 2 teaspoons of vanilla. Freeze, as usual, with one part of salt to three parts of ice.
- Place in a mold, pack in ice and salt for several hours. For electric ice cream makers, follow usual directions, but stir frequently.
Adapted from: Monticello.org
Nutrition per serving (6 servings)
Calories 740 • Total Fat 62g • Saturated Fat 38g • Sodium 50mg • Total Carbohydrates 43g • Dietary Fiber 0g • Added Sugars 38g • Protein 7g
Dietitian’s Note
This recipe’s simple ingredients yield an ice cream high in calories, fat, and added sugar. Consider serving smaller portions and adding such fresh toppings as berries, sliced bananas, nuts, or cinnamon.
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Nutrition per serving (6 servings)
Calories 740 • Total Fat 62g • Saturated Fat 38g • Sodium 50mg • Total Carbohydrates 43g • Dietary Fiber 0g • Added Sugars 38g • Protein 7g
Dietitian’s Note
This recipe’s simple ingredients yield an ice cream high in calories, fat, and added sugar. Consider serving smaller portions and adding such fresh toppings as berries, sliced bananas, nuts, or cinnamon.
