No. 1894 — Basic Cream Ice Cream
English historical translation of Molokhovets recipe No. 1894 from the 1901 Russian cookbook, retaining original methods and measures.
For twelve people cream eight yolks with one Russian pound sugar until pale, then thin with three glasses whole milk or cream.
Heat while stirring until steaming hot, about eight to ten minutes in the period directions, but do not let boil.
Remove from heat and, if desired, chill on ice overnight for the flavour to settle, leaving the vanilla in the custard.
About an hour before dinner remove vanilla, stir and transfer to an ice-cream churn. Cover with clean paper and the lid.
Surround the churn with crushed ice mixed with six pounds ordinary salt and turn until frozen.
Remove the lid carefully so no salty water enters the ice cream, scrape the central paddle, smooth the mixture, cover again and hold surrounded by salted ice.
Just before serving wipe salt from the mould, invert onto a platter covered with a folded napkin and unmould. If it sticks, warm the outside briefly with a towel dipped in hot water and wrung out.
In summer garnish with pitted cherries and large strawberries set on equally sized currant leaves.
To provide
For six people: 4–5 yolks and ½ pound sugar 1 bottle milk or thin cream | A vershok vanilla or zest of ½ lemon 3 pounds salt for freezing bath |