Tea 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 (5)
Instructions (4)
  1. Put four good spoonfuls of Hyson tea into a pint of cold single cream, and just bring it to the boil.
  2. Lift it off the fire at once, let it stand in a warm place to infuse for three or four minutes, then strain it off into a pint of cream.
  3. Again let it just not come to the boil, when you pour it on to the yolks of five or six eggs, well beaten up with 10oz. or 12oz. of sugar.
  4. Let it thicken, strain, and finish off in the usual way.
Original Text · last edited 4 days ago
Tea Cream Ice.—Put four good spoonfuls of Hyson tea into a pint of cold single cream, and just bring it to the boil; then lift it off the fire at once, let it stand in a warm place to infuse for three or four minutes, then strain it off into a pint of cream, and again let it just not come to the boil, when you pour it on to the yolks of five or six eggs, well beaten up with 10oz. or 12oz. of sugar, let it thicken, strain, and finish off in the usual way.
Notes
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