RICE CREAM ICE FOR DERBY ICES

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Put into a stewpan one and three quarter pints of new milk, four ounces of castor sugar, two bayleaves, as much ground ginger as will cover a sixpenny piece, and one split vanilla pod.
  2. Bring the milk to the boil, then stir into it a quarter-pound of Marshall’s Crème de Riz that is mixed with about half a pint of cold milk.
  3. Stir it on the fire till the mixture boils, then let it simmer on the side of the stove for about ten minutes.
  4. Wring it through a clean tammy cloth, set it aside till cold, flavour it with a wine-glassful of Maraschino liqueur, a quarter-pint of rose-water, and a teaspoonful of vanilla essence.
  5. Pour the mixture into the charged freezer and freeze it to the consistency of a thick batter.
  6. Add to it half a pint of stiffly-whipped cream and half an ounce of dried sweet cocoanut that is chopped very fine.
  7. Refreeze, and mould as instructed.
Original Text
RICE CREAM ICE FOR DERBY ICES.—Put into a stewpan one and three quarter pints of new milk, four ounces of castor sugar, two bayleaves, as much ground ginger as will cover a sixpenny piece, and one split vanilla pod; bring the milk to the boil, then stir into it a quarter-pound of Marshall’s Crème de Riz that is mixed with about half a pint of cold milk; stir it on the fire till the mixture boils, then let it simmer on the side of the stove for about ten minutes; wring it through a clean tammy cloth, set it aside till cold, flavour it with a wine-glassful of Maraschino liqueur, a quarter-pint of rose-water, and a teaspoonful of vanilla essence; pour the mixture into the charged freezer and freeze it to the consistency of a thick batter; add to it half a pint of stiffly-whipped cream and half an ounce of dried sweet cocoanut that is chopped very fine; refreeze, and mould as instructed.
Notes
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