Caramel Cream Ice

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 (4)
Instructions (3)
  1. Dissolve four ounces of caster sugar in half a gill of water, or preferably, lemon juice.
  2. When melted, and of a delicate golden brown, stir it into a pint of rich vanilla-flavoured custard whilst both are hot.
  3. When cold freeze as usual, either with or without a spoonful or so of whipped cream half-way through.
Original Text · last edited 4 days ago
Caramel Cream Ice.— Dissolve four ounces of caster sugar in half a gill of water, or preferably, lemon juice, and when melted, and of a delicate golden brown, stir it into a pint of rich vanilla- flavoured custard whilst both are hot, and when cold freeze as usual, either with or without a spoonful or so of whipped cream half-way through.
Notes
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