Almond Ice-Cream
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 451. The excerpt below is the record exactly as published.
ALMOND ICE-CREAM Finely pound three and a half oz. of freshly-skinned sweet almonds and five bitter almonds ; adding to them, little by little, in order to facilitate the pounding, a few tablespoonfuls of water. Set this almond paste to infuse, twenty minutes beforehand, in the boiling milk, and prepare the cream as directed above, with the same quantities of sugar and egg-yolks
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