839. Apricot Ice Cream

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a dozen and a half of fine ripe apricots ↝ Apricots, raw [Fruits and Fruit Juices]
the stones, which break, extracting the kernels, which blanch in very hot water and skin ↝ Oil, apricot kernel [Fats and Oils]
half a pound of sugar ↝ Sugar, NFS [Sugars and honey]
half a glassful of water ↝ Water, tap [Tap water]
the yolks of twelve eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pint and a half of milk ↝ Milk, NFS [Milk, reduced fat]
three glasses of noyeau
a pint of good whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (10)

Cut the apricots in halves, take out the stones, break the stones, extracting the kernels.
Blanch the kernels in very hot water and skin them.
Put the kernels with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water.
Boil until almost forming a marmalade, then put them by in a basin.
In a stewpan, mix the yolks of twelve eggs with a pint and a half of milk, set over the fire, keeping it stirred until thick enough to adhere to the back of the spoon.
Pass the egg and milk mixture through a tammy into a basin.
Add the apricot syrup and apricots to the tammy-strained mixture.
When cold, add three glasses of noyeau.
Freeze as in No. 833.
When half frozen, add a pint of good whipped cream.

Original Text · last edited 12 days ago

839. Apricot Ice Cream.—Procure a dozen and a half of fine ripe apricots, which cut in halves, take out the stones, which break, extracting the kernels, which blanch in very hot water and skin, then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water, let them boil until almost forming a marmalade, when put them by in a basin, have the yolks of twelve eggs in a stewpan, with which mix by degrees a pint and a half of milk, set over the fire, keeping it stirred until thick enough to adhere to the back of the spoon, when pass it through a tammy into a basin, add the syrup and apricots, and, when cold, three glasses of noyeau, freeze as in No. 833, and, when half frozen, add a pint of good whipped cream.

Notes

—