Categories: Frozen desserts
Ingredients
- Philadelphia-
- 1 quart thin cream
- 3/4 cup sugar
- 1/2 Tbsp. vanilla
- American-
- 1 pint milk
- 2 Tbsp. flour
- 2 Tbsp. water
- 3/4 cup sugar
- 2 egg yolks
- 1 cup heavy cream
- 1 tsp. vanilla
- French-
- 6 egg-yolks
- 5 cups medium cream
- 1/4 cup sugar
- Vanilla bean
Directions
-
Philadelphia-
- Dissolve the sugar in the cream, add the vanilla and freeze.
-
American-
- Scald milk, stirring constantly. Mix flour and cold water to a smooth paste and add to it slowly the scalded milk, continuing stirring. When thickened, cook over hot water for about fifteen minutes. Add sugar and beaten egg-yolks and cook tow minutes. Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze. This makes a smooth, rich cream.
- For variation, use dark-brown sugar or maple sugar instead of the white sugar.
-
French-
- Scald the cream with a piece of vanilla bean. Beat the egg yolks, add the sugar and pour the cream slowly on the mixture, beating constantly. Cook in a double boiler until it thickens, watching it carefully. Cool, chill and freeze.