{"id":6052,"slug":"loganberry-ice-cream","title":"Loganberry ice cream.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of milk","one-half pound of sugar","yolks of sixteen eggs","one-half pound of sugar","one quart of cream","one quart of bottled loganberry juice","red coloring"],"ingredients_norm":["milk","sugar","yolks of sixteen egg","cream","bottled loganberry juice","red coloring"],"steps":["Put in a pan one quart of milk and one-half pound of sugar, and place on the fire.","Mix the yolks of sixteen eggs with one-half pound of sugar.","Stir the milk and sugar, after it has reached the boiling point, into it.","Replace on the fire and stir until it becomes creamy, but do not let it boil.","Then remove from the fire, add one quart of cream, strain and freeze.","When nearly frozen add one quart of bottled loganberry juice, and finish freezing.","A few drops of red coloring can be added if a bright color is desired."],"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:w114:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"91768ddf5c1f540717481680c4dc3517e71c2f76ee7f7aad313aa992954ec370","created_at":"2026-08-02T16:49:05Z","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/loganberry-ice-cream"}