Chapter XXI · Ices and Sherbets · No. 2757
2757—Vanilla Ice-cream
When the milk has boiled, infuse in it one large stick of vanilla for twenty minutes.
N.B.—If these various preparations be required more creamy, the milk may be wholly or partly replaced by fresh cream. Also when the preparation is congealed, it may be combined with one-sixth pint of whipped cream per quart.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2757, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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