Tutti Frutti Cream Ice (No. II.)

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Fruit for Tutti Frutti Cream Ice
Liqueur for marinating fruit
Base for Tutti Frutti Cream Ice
For serving
Instructions (7)
  1. Cut up small 3oz. or 4oz. each of candied cherries, apricots, plums, chinois (little green candied oranges), almonds, or pistachios, etc.
  2. Marinate these till somewhat softened, in any liqueur, such as kirsch, maraschino, etc., or brandy to taste.
  3. Have ready half frozen a quart of rich vanilla custard, or vanilla flavoured cream, as you please (the angel cream ice is very good for this).
  4. Add the cut up and marinaded fruit to this.
  5. Freeze till ready.
  6. This makes a very pretty dish if frozen to a battery consistency, then packed in a border, or timbale mould, and set in the ice cave for a couple of hours.
  7. Turn out and serve with frozen whipped cream flavoured to taste with liqueur, or brandy.
Original Text · last edited 4 days ago
Tutti Frutti Cream Ice (No. II.).—Cut up small 3oz. or 4oz. each of candied cherries, apricots, plums, chinois (little green candied oranges), almonds, or pistachios, etc., and marinade these till somewhat softened, in any liqueur, such as kirsch, maraschino, etc., or brandy to taste. Have ready half frozen a quart of rich vanilla custard, or vanilla flavoured cream, as you please (the angel cream ice is very good for this); add the cut up and marinaded fruit to this, and freeze till ready. This makes a very pretty dish if frozen to a battery consistency, then packed in a border, or timbale mould, and set in the ice cave for a couple of hours, when it is turned out and served with frozen whipped cream flavoured to taste with liqueur, or brandy.
Notes
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