French Ice Cream with Caramel Sauce in 1920

Omaha Daily Bee, Omaha, Nebraska, June 13 1920, page 15

French Ice Cream

  • 1/2 vanilla bean (2 teaspoons of vanilla at the end)
  • 3 cups milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • Ice cream salt

Split bean, add milk and scald. Pour over egg yolks mixed with sugar and salt. Return to double boiler, stir and cook until coating is formed on the spoon. Cool, strain, and heavy cream and freeze, using three parts crushed ice and one part ice cream salt. Remove dasher, drain off water and repack with four parts ice and one part salt. Two teaspoons vanilla, added just before freezing, may be used instead of vanilla bean.

Caramel Sauce for Ice Cream

  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 1 cup thin cream
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon salt

Mix sugar, syrup and cream, and boil stirring occasionally until it forms a very soft ball. Add vanilla and salt. Leave over hot water until ready to serve.

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