Peach Cream Ice

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

Source: The "Queen" cookery books. No.2. ICES
Yield: 1.5 pints of peach pulp
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

some peaches ↝ Peach, raw [Peaches and nectarines]
sugar and water syrup ↝ Sugar, NFS [Sugars and honey]
their kernels blanched ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
one and a half pints of new milk or single cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a little noyau
rather more than a gill of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
canned peaches ↝ Peach, canned, NFS [Peaches and nectarines]
their syrup ↝ Syrup, NFS [Jams, syrups, toppings]

Instructions (7)

Cook some peaches in sugar and water syrup till soft enough to pulp, adding to them their kernels blanched.
Pulp it all through a sieve.
Add the juice of a lemon.
When cool stir into it one and a half pints of new milk or single cream, and half freeze.
When half frozen, add to it a little noyau, and rather more than a gill of stiffly whipped cream and finish off as usual.
This is for about one and a half pints of peach pulp.
This ice can perfectly well be made with canned peaches, but first soften these in their syrup, adding a little more of this if necessary.

Original Text · last edited 4 days ago

Peach Cream Ice.—Cook some peaches in sugar and water syrup till soft enough to pulp, adding to them their kernels blanched, then pulp it all through a sieve, add the juice of a lemon, and when cool stir into it one and a half pints of new milk or single cream, and half freeze, when you add to it a little noyau, and rather more than a gill of stiffly whipped cream and finish off as usual. This is for about one and a half pints of peach pulp; this ice can perfectly well be made with canned peaches, but first soften these in their syrup, adding a little more of this if necessary.

Notes

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