On Titanic, American ice cream was served for dessert in 2nd class, which is made with sugar, milk and cream. In comparison, 1st class passengers were served French style ice cream which is made with eggs so it’s thick and more custard-like in texture. Now it is a matter of taste which you prefer.
Titanic's American Vanilla Ice Cream
On Titanic, American ice cream was served for dessert in 2nd class, which is made with sugar, milk and cream. Now it is a matter of taste which you prefer.
Servings 6 servings
Ingredients
- 2/3 cup Granulated sugar
- 1/3 cup lemon juice
- 1 pinch salt
- 2 cups light cream
- 2 tbsp lemon zest finely chopped
- 1 cup whipping cream
- 2 cups light cream cereal
- 2 tbsp finely chopped grated lemon zest
- 1 cup whipping cream
Instructions
- In small pot combine sugar, lemon juice and salt; heat over medium heat until sugar is dissolved.
- Meanwhile, in heavy-bottomed saucepan, combine light cream with lemon zest; heat over medium heat for 6 to 8 minutes just until small bubbles start to form around edges of pot. Remove from heat. Whisk sugar mixture and whipping cream into lemon zest mixture until smooth.
- Place in refrigerator uncovered; cool completely stirring often. Pour mixture into ice-cream maker and proceed following manufacturer’s instructions. Or, pour mixture into chilled, shallow metal pan; cover and freeze for about 3 hours or until firm. Break up into pieces and transfer to food processor; puree until smooth.
- Pour into chilled airtight container; freeze for 1 hour or until firm. Soften in refrigerator for 20 minutes before serving.