Almond 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 (5)
  1. Blanch and pound 6oz. of Jordan almonds, with six or seven bitter ones, moistening it as you pound, with a spoonful of orange flower water to keep it from oiling.
  2. Pour on to it 1/2-pint of new milk, rather more than lukewarm, cover the pan and let it stand for one or two hours.
  3. When quite cold add it to a pint of more or less rich custard, and freeze it to a batter.
  4. When you add to it a few drops of essence of almonds, or a little noyeau, and one-third of a pint of stiffly whipped cream, and finish the freezing.
  5. A very simple way of making this cream is to use either of the custards above given, and flavour to taste with essence of almond or noyeau, adding a little brandy.
Original Text · last edited 4 days ago
Almond Cream Ice.— Blanch and pound 6oz. of c 2 Jordan almonds, with six or seven bitter ones, moistening it as you pound, with a spoonful of orange flower water to keep it from oiling; then pour on to it ½-pint of new milk, rather more than luke- warm, cover the pan and let it stand for one or two hours; when quite cold add it to a pint of more or less rich custard, and freeze it to a batter, when you add to it a few drops of essence of almonds, or a little noyeau, and one-third of a pint of stiffly whipped cream, and finish the freezing. A very simple way of making this cream is to use either of the custards above given, and flavour to taste with essence of almond or noyeau, adding a little brandy.
Notes
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