Ice Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (2)

a pint and a half of good cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pound of raspberry or other jams, or ripe fruits, and sifted sugar ↝ Raspberries, raw [Fruits and Fruit Juices]

Instructions (8)

Mix the cream, jams/fruits, and sugar well together.
Rub the mixture through a fine sieve.
Put the mixture into a freezing mould.
Set the mould in ice and salt, and stir until it begins to congeal.
Place white paper at the bottom of a mould, fill with the cream mixture, add more paper on top, and cover closely.
Set the mould in ice until well frozen.
To serve, dip the mould in cold water before turning it out for the table.
Alternatively, serve the ice cream in glasses, taking it out of the freezing mould.

Original Text

Ice Cream.

Take a pint and a half of good cream, add to it half a pound of raspberry or other jams, or ripe fruits, and sifted sugar; mix them well together and rub through a fine sieve. Then put it into a freezing mould, set it in ice and salt, and stir it till it begins to congeal. After which put at the bottom of a mould white paper, fill with the cream, put more paper over, cover close, set it in ice till well frozen, and when it is to be turned out for table dip the mould in cold water. Or it may be served up in glasses, taking the cream out of the freezing mould.

Notes

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