{"id":7744,"slug":"vanilla-ice-cream-no-1","title":"VANILLA ICE CREAM, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pint of milk","two cups of sugar","one large tablespoon of flour","cold milk","two eggs","one teaspoon of vanilla extract","one quart of sweet cream"],"ingredients_norm":["milk","sugar","flour","cold milk","egg","vanilla extract","sweet cream"],"steps":["Take one pint of milk, two cups of sugar, one large tablespoon of flour rubbed smooth in cold milk, two eggs beaten light, one teaspoon of vanilla extract, and one quart of sweet cream, well beaten.","Heat the milk in a double boiler, and when it is at boiling point add the flour, eggs and one cup of sugar.","Cook about twenty minutes, stirring very often.","Let the mixture get cold, then add the remaining sugar and the vanilla and cream, and freeze.","A more novel flavoring is made with a mixture of vanilla, lemon and almond extracts."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":"about two quarts of ice cream","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w91:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1a9b178ed24823002f1303eca530aba055955853021732c8f68039a904636139","created_at":"2026-08-02T17:04:42Z","updated_at":"2026-08-02T17:04:42Z","notice":"Historical recipe, 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/vanilla-ice-cream-no-1"}