1/5 Photos of Light and Creamy Vanilla Ice Cream - Anne of Green Gables
Diana #2's Note:
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "I have never tasted ice cream. Diana tried to explain what it was like, but I guess ice cream is one of those things that are beyond imaginations." (from Anne of Green Gables, XIII) Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. (Cooking time is freezing time)
My Private Note
Units: US | Metric
- 1You Will Need:.
- 2double boiler.
- 3measuring spoons.
- 4measuring cups.
- 5small saucepan.
- 6wooden spoon.
- 72 small mixing bowls.
- 9wire strainer.
- 10electric mixer.
- 112 large mixing bowls.
- 12rubber spatula.
- 13metal bowl or pan.
- 14Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
- 15Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
- 16Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
- 17Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- 18To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
- 19Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
- 20Put the lid on and cook the mixture over boiling water for another 10 minutes.
- 21Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
- 22Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
- 23Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
- 24When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
- 25In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
- 26Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
- 27Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
- 28Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.
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Nutritional Facts for Light and Creamy Vanilla Ice Cream - Anne of Green Gables
Serving Size: 1 (83 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 206.8
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 9.7 g
- Cholesterol 74.8 mg
- Sodium 31.9 mg
- Total Carbohydrate 14.3 g
- Dietary Fiber 0.0 g
- Sugars 9.7 g
- Protein 2.3 g