Connaught Peach Ice

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Skin six raw ripe peaches, take out the stones, crack them, remove the kernels and pound them till smooth.
  2. Mix these with the fruit and two ounces of pounded preserved ginger, the juice and pulp from two lemons, four raw ripe pounded William pears, a few drops of Marshall’s Almond Essence, a wineglass of brandy, and a few drops of Marshall’s Carmine.
  3. Add this to one quart of custard prepared as below, and rub it through a clean tammy or fine hair sieve.
  4. Pour the purée when cool into the charged freezer and freeze it till dry.
  5. Add one pint of stiffly-whipped cream that has been mixed with one and a half ounces of castor sugar.
  6. Refreeze it, and fill up some small peach ice-moulds with it.
  7. Place these in the charged ice cave for three and a half to four hours.
  8. Then turn out the ices in the usual way, and serve them in a pile on spun sugar in the ice-tray (see recipe) that has been arranged on a dish on a paper.
Original Text
Connaught Peach Ice Glace de Pêches à la Connaught Skin six raw ripe peaches, take out the stones, crack them, remove the kernels and pound them till smooth, mix these with the fruit and two ounces of pounded preserved ginger, the juice and pulp from two lemons, four raw ripe pounded William pears, a few drops of Marshall’s Almond Essence, a wineglass of brandy, and a few drops of Marshall’s Carmine; add this to one quart of custard prepared as below, and rub it through a clean tammy or fine hair sieve; pour the purée when cool into the charged freezer and freeze it till dry; add one pint of stiffly-whipped cream that has been mixed with one and a half ounces of castor sugar; refreeze it, and fill up some small peach ice-moulds with it; place these in the charged ice cave for three and a half to four hours; then turn out the ices in the usual way, and serve them in a pile on spun sugar in the ice-tray (see recipe) that has been arranged on a dish on a paper. Serve for dinner, dessert, or any cold collation.
Notes
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