Almond Cream Ice for Nougatine

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Take one and a half pints of single cream and flavour it with a wineglassful of cooking brandy and a wineglass of Kirsch liqueur; add two and a half ounces of castor sugar, a teaspoonful of Marshall's Vanilla Essence, and six or eight drops of Marshall's Almond Essence.
  2. Put it into the charged freezer and freeze it to the consistency of a thick batter.
  3. Mix in it a quarter-pound of almonds that have been blanched, skinned, chopped finely, and baked till a nice deep golden colour.
  4. Refreeze it till quite dry, then fill up the nougatine with it.
Original Text
ALMOND CREAM ICE FOR NOUGATINE.—Take one and a half pints of single cream and flavour it with a wineglassful of cooking brandy and a wineglass of Kirsch liqueur; add two and a half ounces of castor sugar, a teaspoonful of Marshall's Vanilla Essence, and six or eight drops of Marshall's Almond Essence; put it into the charged freezer and freeze it to the consistency of a thick batter; mix in it a quarter-pound of almonds that have been blanched, skinned, chopped finely, and baked till a nice deep golden colour; refreeze it till quite dry, then fill up the nougatine with it. This cream is excellent when moulded, and is suitable for a dinner or dessert ice.
Notes
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