Ice Cream

Creme a la Glace

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Milk, or Cream
  • 6 Eggs
  • 1½ Cupfuls of Sugar
  • A Tablespoonful of any Extract


Put the milk or cream on to boil. If Cream is used, six eggs will be sufficient; if Milk, use eight. Beat the yolks of the eggs and the sugar very light, and then beat the whites to a stiff froth. Take the Milk off the fire, and pour it over the sugar and yolks, stirring all the while. Then add the whites, mixing thoroughly, and two tablespoonfuls of Extract of either Lemon or Vanilla. Set to cool and then turn into the freezer, pack and stir around in the ice for about ten minutes, and finish as in recipe for Making and Freezing Cream.

This Ice Cream is the basis of all Ice Creams used by the Creoles.