Ice Cream for One

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ½ cup cream
  • 4 teaspoons sugar
  • ¼ teaspoon vanilla


Use a toy freezer, or make a freezer of a one-half pound baking powder tin, a thick 8-inch bowl, or a small wooden pail, to form the outside of the freeze. Chop the ice fine. For each layer use one-third cup rock salt and one cup of ice. The can must be water-tight.

Stir the ingredients until sugar is dissolved, and pack in can. Beat, and as it freezes, scrape from the sides of can with wooden spoon. Beat the mixture again, cover, turn the can back and forth until more of the cream is frozen. When frozen throughout, drain off water, beat the cream again, pack evenly, and put on cover. Repack in ice and salt to cover can, and let stand in fireless cooker, if you have one. Drain off water as it melts.