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(Frozen Desserts) - (The International Jewish Cook Book)

Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.

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1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream
Scald milk and add slowly to beaten egg yolks; add sugar, salt,
vanilla and cream which has been whipped. Freeze as above.

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1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla or 1/4 of a vanilla bean
1/4 of a teaspoonful of cinnamon
Grate the chocolate, put it in a double boiler with the milk; stir until
hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When
cold, freeze; when frozen, remove the dasher and stir in the remaining pint
of the cream whipped to a stiff froth.
This will serve ten persons.

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Coffee Ice Cream

A quart of rich milk, three-quarters of a pound of sugar, five ounces of

coffee, eight egg yolks. Grind the coffee and stir it into half a pint

of boiling milk, set it one side; put the rest of the milk in a double

boiler, beat the eggs and sugar together until light, stir into the hot

milk, stir briskly until it thickens, add the milk and coffee, turn it

into a bowl and let it stand until the last moment; strain and freeze.

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