Recipe no. 573 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 253.
Ingredients
- sugar
- milk
- vanilla pod
- egg yolks
Preparation
- Milk syrupMelt the sugar in the milk, bring to a boil, remove from the heat, add the vanilla, cover and let infuse a quarter of an hour.
- Custard creamThin the egg yolks gradually with the prepared milk, set over low heat, stirring until thickened without boiling.
- CoolingCheck that the cream coats the spoon well, strain into an earthenware dish, let cool.
- Freeze in the churnPour the cream into an ice-cream churn and turn until fully set.
- Pack the churnFill the space between the churn and the tub with crushed ice mixed with coarse salt.
- ChurnTurn the churn, detaching as you go the set cream on the walls, with the paddle or the spatula.
- Keep until servingOnce the cream has set, remove the water given off, add ice and salt, cover with the lid and a cloth.
Reboul's text
Put 350 grams of sugar to melt in a litre of milk, bring to a boil, set aside, add a vanilla pod, cover and let infuse a quarter of an hour.
Put 10 egg yolks in a saucepan, gradually thin them with the milk and set over low heat, stirring with a spoon, until the cream thickens, without boiling however.
When the spoon comes out well coated, strain the cream into an earthenware dish and let cool.
To freeze it, put it in an ice-cream churn. Today there are such appliances of every shape. In any case, it must rest on a pivot in a wooden tub. As a rule, there should be at least 8 to 10 centimetres of space between the edges of the churn and those of the tub.
Fill this space with roughly crushed or broken ice, mixed with coarse salt.
Turn the churn, detaching as you go the cream that freezes on the inner walls, for if it is left to build up too much, one obtains only ice without smoothness.
For this a tool called a paddle or spatula is used.
When all the cream has set, remove the water that the ice has given off, add more ice and salt, cover the churn with its lid and a cloth on top. From then on it is ready to serve.
By this method one makes coffee ice, chocolate ice, etc.; it is only a matter of substituting the preferred flavour for the vanilla.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | sugar |
| la | milk |
| vaniho | vanilla |
| glaçarello | ice-cream churn |
| bachoun | tub |
| crèmo | cream |
| espatulo | spatula |
| sau | salt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 573, page 253. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.