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Ice Creams, Water Ices, Frozen Puddings Together w
Sarah Tyson Heston Rorer
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3/4 pound of sugar
1 pint of water
1 gill of sherry
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of six eggs
Put the sugar and water in a saucepan over the fire and stir until the sugar is dissolved; wipe down the sides of the pan, and boil until the syrup spins a heavy thread or makes a soft ball when dropped into cold water. Beat the yolks of the eggs to a cream, add them to the boiling syrup, and with an egg beater whisk over the fire until you have a custard-like mixture that will thickly coat a knife blade; strain through a sieve into a bowl, and whisk until the mixture is stiff and cold. It should look like a very light sponge cake batter. Add the flavoring. Whip the cream and stir it carefully into the mixture. Fill the mixture . . . Read More
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Community Reviews
Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet, and Other Frozen Desserts by Sarah Tyson Rorer is a reprint of a vintage book. The author passed away in 1937, so this book makes no mention of electric ice cream makers or microwaves, but was slightly updated for
This book feels sooooo self published and not in the good way. It feels like grandma’s cookbook from her church picnic in the 1950’s. That doesn’t make it a bad book. I am sure the recipes are fine and delicious. But who would pick this up in a book store when placed next to fancier models on the sh