{"id":6252,"slug":"strawberry-ice-cream","title":"Strawberry 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 strawberry pulp or strained strawberries","the juice of one lemon","a little coloring"],"ingredients_norm":["cream","milk","egg yolk","sugar","strawberry pulp or strained strawberry","juice of lemon","little coloring"],"steps":["Put the milk with half the sugar on the fire to boil.","Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil.","Remove from the fire, add the cream, strawberry pulp and lemon juice, cool 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:w124:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"be597ad4fb530a5fd4cc66f06a60adbe62cd7ccbcffd8514081f6d3fd5a30618","created_at":"2026-08-02T16:50:21Z","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/strawberry-ice-cream"}