Rock 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 (16)
Another form of this and a somewhat richer one
Mille-fruits variation
Instructions (12)
  1. Beat the whites and yolks of five eggs separately.
  2. Mix with the yolks about half a pound of sugar (or you can mix half with the yolks and make a meringue of the egg whites and the rest of the sugar).
  3. Mix the two lightly.
  4. Pour on to it a quart of boiling milk, beating it well together as you pour.
  5. Stir it over the fire till it all thickens.
  6. Lift it off and allow it to cool.
  7. Half freeze it.
  8. Stir in a pint of stiffly whipped and rather highly flavoured cream.
  9. Finish off in the usual way.
Another form of this and a somewhat richer one
  1. Use single cream in the first instance.
  2. Flavour the second lot of cream with some nice liqueur to taste.
  3. If to a quart of this ice, flavoured with a little maraschino and noyau, you add, when half frozen, some whipped cream and 4oz. to 8oz. each of all or any of the following, fresh or preserved strawberries, fresh or dried cherries, shred and blanched almonds, grated cocoanut, seeded raisins, etc., it becomes an ice well known and liked abroad under the name of Mille-fruits.
Original Text · last edited 4 days ago
Rock Cream Ice.—Beat the whites and yolks of five eggs separately, mixing with the latter about half a pound of sugar (or you can mix half with the yolks and make a meringue of the egg whites and the rest of the sugar); then mix the two lightly and pour on to it a quart of boiling milk, beating it well together as you pour; stir it over the fire till it all thickens, when you lift it off and allow it to cool. Now half freeze it, then stir in a pint of stiffly whipped and rather highly flavoured cream, and finish off in the usual way. Another form of this and a somewhat richer one, is made by using single cream in the first instance, and flavouring the second lot of cream with some nice liqueur to taste. If to a quart of this ice, flavoured with a little maraschino and noyau, you add, when half frozen, some whipped cream and 4oz. to 8oz. each of all or any of the following, fresh or preserved strawberries, fresh or dried cherries, shred and blanched almonds, grated cocoanut, seeded raisins, etc., it becomes an ice well known and liked abroad under the name of Mille-fruits.
Notes
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