Glace à la Vanille

Vanilla Ice Cream

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Recipe of Crème à l’Anglaise
  • Crushed ice
  • Rock salt

Method

  1. Make Crème à l’Anglaise and cool. When cold, pour into a 1-quart freezer container. Cover with lid. Put container into the bucket and fasten the turning device.
  2. Put a 2-