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

1. Philadelphia-

2. Dissolve the sugar in the cream, add the vanilla and freeze.

3. American-

4. 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.
5. For variation, use dark-brown sugar or maple sugar instead of the white sugar.

6. French-

7. 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.

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