{"id":5127,"slug":"caramel-ice-cream","title":"Caramel ice cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one and one-half pounds of sugar","one pint of water","two quarts of milk","one pint of milk","the yolks of eight eggs","one quart of cream"],"ingredients_norm":["and half pounds of sugar","water","milk","egg yolk","cream"],"steps":["Boil one and one-half pounds of sugar with one pint of water until slightly brown.","Add two quarts of milk and stir until the sugar is dissolved.","Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed.","Remove from the fire, add one quart of cream, and freeze."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w55:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ff02089b0fa2466ab89cc94252d3448add8926b65ffd45ddbbf8310d196af15b","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/caramel-ice-cream"}