Rose 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. To a pint of single cream add 3oz. of caster sugar, and scald it.
  2. Add to it when cool a few drops of vanilla essence, a teaspoonful or so of rose water, and the same of maraschino liqueur.
  3. Half freeze.
  4. Then add a gill of very stiffly whipped cream, and, if necessary, a little more maraschino.
  5. Re-freeze.
  6. This is usually garnished with crystallized flowers, such as rose leaves, violets, lilac, etc.
Original Text · last edited 4 days ago
Rose Cream Ice.—To a pint of single cream add 3oz. of caster sugar, and scald it; add to it when cool a few drops of vanilla essence, a teaspoonful or so of rose water, and the same of maraschino liqueur, and half freeze; then add a gill of very stiffly whipped cream, and, if necessary, a little more maraschino, and re-freeze. This is usually garnished with crystallized flowers, such as rose leaves, violets, lilac, etc.
Notes
—