Caramel Ice Cream

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Caramel Ice-Cream...





Burnt sugar ice cream is a favorite dish in Virginia, and it is often called caramel cream on account of its peculiar color, though it requires neither chocolate nor vanilla. It is made by pouring boiled custard (CAUTION! USE YOUR PROTECTIVE EQUIPMENT!), a little at a time, over a frying-pan in which brown sugar has been burned until it is a dark-brown color. Keep on adding the custard, stirring all the time until the whole is smooth and the pan is full, then pour the contents back into the main bowl of custard, which should be the color of strong coffee when mixed. The art in making this cream, is in burning the sugar until it is exactly right. If this is properly prepared, you have only to freeze it like any other custard. For one gallon it requires one gallon of milk, two cupfuls of white sugar, the yolks of sixteen eggs, and two cupfuls of brown sugar well burned.





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.