Brown Bread 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 (9)
Instructions (6)
  1. Prepare a pint of brown bread crumbs.
  2. Either mix them with one-third of a pint of liqueur syrup, and a pint of cream or milk.
  3. Or scald one and a half pints of cream, or half cream and half new milk, with a vanilla bean.
  4. Strain and mix it with the crumbs, putting it into the freezer when cold, and freeze.
  5. Of course, more or less rich custard can be used instead of the cream, either with or without a spoonful or two of whipped cream stirred into the mixture when half frozen.
  6. Stale sponge cake crumbs, ratafias, macaroons, etc., roughly crumbled, can be used up for ices in this way.
Original Text · last edited 4 days ago
Brown Bread Cream Ice.—Prepare a pint of brown bread crumbs, and either mix them with one-third of a pint of liqueur syrup, and a pint of cream or milk, or scald one and a half pints of cream, or half cream and half new milk, with a vanilla bean, and strain and mix it with the crumbs, putting it into the freezer when cold, and freeze. Of course, more or less rich custard can be used instead of the cream, either with or without a spoonful or two of whipped cream stirred into the mixture when half frozen. Stale sponge cake crumbs, ratafias, macaroons, etc., roughly crumbled, can be used up for ices in this way.
Notes
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