Fruit 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)
base fruit preparation
custard or cream base
jam ice preparation
American fashion preparation
Instructions (12)
  1. Peel, seed, and stalk any kind of fruit desired.
  2. Marinate the fruit in lemon juice or liqueur syrup, and sugar, for a little time.
  3. Stir the marinated fruit into half frozen custard or whipped cream.
  4. Re-freeze the mixture.
  5. Alternatively, crush the fruit to a pulp.
  6. Sweeten the fruit pulp to taste with rather thick syrup.
  7. Stir the sweetened fruit pulp into whipped cream, or more or less rich custard.
  8. Freeze the mixture.
Jam Ices
  1. Use a teacupful (say a liberal 4oz.) of jam with three-quarters to a pint of custard.
  2. When half frozen, add a gill of whipped cream.
  3. If made of cream only, use a pint of cream to the 4oz. of jam.
American Fashion
  1. Make like custard, using a little raw whipped cream at the last, when half frozen.
Original Text · last edited 4 days ago
Fruit Cream Ice.—These ices are very easily made by peeling, seeding, and stalking any kind of fruit desired, marinading them in lemon juice or liqueur syrup, and sugar, for a little time, then stirring them into half frozen custard or whipped cream, re-freezing the mixture. Or the fruit can be crushed to a pulp, sweetened to taste with rather thick syrup, stirred into whipped cream, or more or less rich custard, and frozen. The proportion for making ices from jams are a teacupful (say a liberal 4oz.) of jam with three- quarters to a pint of custard, and when half frozen, add a gill of whipped cream; if made of cream only, use a pint of cream to the 4oz. of jam. If made American fashion with scalded cream, make like custard in using a little raw whipped cream at the last, when half frozen.
Notes
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