Cherry Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Time: Cook: 10 min Total: 10 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

For the cherry base

a pound of good ripe cherries ↝ Cherries, raw [Other fruits and fruit salads]
their blanched kernels ↝ Cherries, raw [Other fruits and fruit salads]
half a pint of water ↝ Water, tap [Tap water]
3oz. of sugar ↝ Sugar, NFS [Sugars and honey]
the juice of one large or two small lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
a very few drops of carmine

To mix with the cherry base

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the same amount of custard ↝ Custard [Pudding]

Instructions (8)

Stalk and stone a pound of good ripe cherries.
Cook the cherries with their blanched kernels for ten minutes in half a pint of water, with 3oz. of sugar.
Pound the cooked cherries and kernels.
Add the juice of one large or two small lemons.
If necessary, add a very few drops of carmine to bring up the colour.
Rub this mixture all through a tammy or hair sieve.
Mix the strained cherry mixture with either a pint of cream or the same amount of custard.
Freeze in the usual way.

Original Text · last edited 4 days ago

Cherry Cream Ice.— Stalk and stone a pound of
good ripe cherries, and cook them with their blanched
kernels for ten minutes in half a pint of water, with
3oz. of sugar, then pound them, adding the juice
of one large or two small lemons, and if necessary a
very few drops of carmine to bring up the colour.
Rub this all through a tammy or hair sieve, and mix
it either with a pint of cream or the same amount of
custard, and freeze in the usual way.

Notes

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