Praline 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. Melt 4oz. of sugar over the fire till of a rich golden brown, then stir into it 4oz. of blanched and roughly chopped Jordan almonds and keep these stirred over the fire till browned; then turn them out on to a dish to cool, and when cold pound three-quarters of the amount to a powder;
  2. have ready a pint of rich custard, stir the powdered almonds into it whilst warm, and half freeze;
  3. then add to it the rest of the praline, and half a pint of stiffly whipped cream, and re-freeze.
Original Text · last edited 4 days ago
Praline Cream Ice.—Melt 4oz. of sugar over the fire till of a rich golden brown, then stir into it 4oz. of blanched and roughly chopped Jordan almonds and keep these stirred over the fire till browned; then turn them out on to a dish to cool, and when cold pound three-quarters of the amount to a powder; have ready a pint of rich custard, stir the powdered almonds into it whilst warm, and half freeze; then add to it the rest of the praline, and half a pint of stiffly whipped cream, and re-freeze.
Notes
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