{"id":5238,"slug":"plombiere-a-la-vanille-ice-cream","title":"Plombière à la vanille (ice cream).","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["yolks of eight eggs","one-half pound of sugar","one quart of milk","one vanilla bean","whipped cream"],"ingredients_norm":["egg yolk","sugar","milk","vanilla bean","whipped cream"],"steps":["Mix the yolks of eggs with the sugar.","Split the vanilla bean and boil it in the milk.","Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil.","Strain and freeze, put in moulds, and set in ice box until very hard.","Serve with whipped cream."],"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:w62:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"76adca84639873bd0a8eb43a627672c3b8ca4c25b5175e31b8345c91297d205b","created_at":"2026-08-02T16:42:54Z","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/plombiere-a-la-vanille-ice-cream"}