The 1901 Cookbook Archive
No. 1900 — Crème Brûlée Cream Ice Cream
English historical translation of Molokhovets recipe No. 1900 from the 1901 Russian cookbook, retaining original methods and measures.
Crush three or four sugar lumps, put in a small pan, moisten with half a spoonful water and heat until dark caramel forms.
Add about two spoonfuls cream and bring briefly to the boil.
Prepare a custard in the usual way from yolks creamed with sugar and diluted with milk or cream.
Stir the dark caramel into the custard, then cool and freeze as in No. 1894.
To provide
3 glasses milk or cream 1 glass fine sugar, about ½ pound 4–5 yolks and 4 sugar lumps | Optional ½ vershok vanilla 3 pounds salt for freezing |
Historical editorial note: Caramel can burn skin severely; hot sugar should be handled with appropriate precautions.
Original source: Read Russian recipe No. 1900. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.