{"id":4293,"slug":"peach-ice-cream","title":"Peach ice cream","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of cream","one quart of milk","the yolks of eight eggs","one-half pound of sugar","one pint of peach pulp","a few drops of peach kernel extract"],"ingredients_norm":["cream","milk","egg yolk","sugar","peach pulp","few drops of peach kernel extract"],"steps":["Put the milk and one-half of the sugar on the fire to boil.","Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs.","Remove from the fire, add the cream, pulp and extract, and freeze.","Same as the above, except substitute the pulp of six bananas and extract, in place of the peach pulp.","Add one pint of finely cut pineapple instead of the peach pulp.","Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.","Use one pint of raspberry pulp in place of the peach pulp."],"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:w3:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2842cc28895c1071aa3cd4dbee27f413acb9ef1167e0db92c21da89ad3fa9d86","created_at":"2026-08-02T16:34:53Z","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/peach-ice-cream"}