Angel 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 (6)
Italian meringue
Instructions (9)
  1. Break, but do not beat, the whites of six eggs.
  2. Stir the egg whites into half a pound of caster sugar.
  3. Pour a pint of cream over the mixture.
  4. Scald the mixture in a bain-marie, being careful it does not boil.
  5. When sufficiently thick, lift it off the fire and stir it lightly till it is quite cold.
  6. When perfectly cold, add to it half a gill of noyeau, or liqueur, or orange-flower or rose water to taste.
  7. When half frozen, add to it some Italian meringue made with the whites of two eggs and a tablespoonful of syrup.
  8. Freeze again till perfectly smooth.
  9. Serve garnished with crystallized orange flowers or rose petals.
Original Text · last edited 4 days ago
Angel Cream Ice.—(This is also an American ice). Break, but do not beat, the whites of six eggs, and stir them into half a pound of caster sugar, and pour on them a pint of cream; now scald this all in bain-marie, being careful it does not boil; when sufficiently thick lift it off the fire, and stir it lightly till it is quite cold (this gives it much lightness); then perfectly cold add to it half a gill of noyeau, or liqueur, or orange-flower or rose water to taste. Then half frozen, add to it some Italian meringue made with the whites of two eggs and a tablespoonful of syrup, and freeze again till perfectly smooth. Serve garnished with crystallized orange flowers or rose petals.
Notes
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