Walnut 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 (8)
main ingredients
Instructions (9)
  1. Shell and blanch one and a half pounds of walnuts (weighed after blanching).
  2. Pound two-thirds of the walnuts to a smooth paste.
  3. Mix with the paste the yolks of eight eggs, a pint of cream, and 3oz. or 4oz. of caster sugar.
  4. Thicken this mixture over the fire, keeping it stirred all the time.
  5. Tammy the mixture.
  6. Add a little essence of vanilla.
  7. Freeze the mixture.
  8. Half-way through freezing, add a gill at least of whipped cream and the rest of the walnuts roughly chopped.
  9. Re-freeze.
Original Text · last edited 4 days ago
Walnut Cream Ice.—Shell and blanch one and a half pounds of walnuts (weighed after blanching). Then pound two-thirds of the walnuts to a smooth paste, and mix with them very gently the yolks of eight eggs, a pint of cream, and 3oz. or 4oz. of caster sugar; thicken this over the fire, keeping it stirred all the time, then tammy, add a little essence of vanilla, and freeze; half-way through add a gill at least of whipped cream and the rest of the walnuts roughly chopped, and re-freeze.
Notes
—