{"id":7745,"slug":"vanilla-ice-cream-no-2","title":"VANILLA ICE CREAM, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three whole eggs","one cup of granulated sugar","one pint of cream","one cup of sweet milk","vanilla to taste"],"ingredients_norm":["whole egg","granulated sugar","cream","sweet milk","vanilla"],"steps":["Beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color.","Whip one pint of cream until stiff, add to eggs and sugar, then add one cup of sweet milk.","Flavor with vanilla to taste, and put in freezer and turn until hard.","This is a basis for almost any kind of 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/12350","source_ref":"pg:12350:w91:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ae876a3b152fcb8546f146ec21dbd965ad99baaea4f5f19ff2920720e559b36d","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-2"}