Almond Ice Cream, No. 2

Ingredients

• One pint of blanched almonds
• the yolks of five eggs
• one quart of cream
• one and a half cupfuls of sugar
• one pint of milk
• one pint of water

Method

1. 1

   Boil the water and sugar together for twenty-five minutes.

2. 2

   Put the almonds in a frying-pan and stir over the fire until they are a rich brown.

3. 3

   Remove from the fire, and pound to a paste in the mortar.

4. 4

   Cook the milk and powdered almonds in the double boiler for twenty minutes.

5. 5

   Beat the yolks of the eggs and stir them into the boiling syrup.

6. 6

   Beat this for four minutes, having the basin in boiling water.

7. 7

   Take from the fire, and gradually beat into it the almonds and milk.

8. 8

   Strain the mixture through a sieve, and rub through as much as possible.

9. 9

   Stir occasionally while cooling.

10. 10

    When cold, add the cream and half a teaspoonful of extract of almond.

11. 11

    Freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 145. The excerpt below is the record exactly as published.

Almond Ice Cream, No. 2. One pint of blanched almonds, the yolks of five eggs, one fuart of cream, one and a half cupfuls of sugar, one pint of /nilk, one pint of water,. Boil the water and sugar together for twenty-five minutes. Put the almonds in a frying-pan and stir over the fire until they are a rich brown. Remove from the fire, and pound to a paste in the mortar. Cook the milk and powdered almonds in the double boiler for twenty minutes. Beat the yolks of the eggs and stir them into the boiling syrup. Beat this for four minutes, having the basin in boiling water. Take from, the fire, and gradually beat into it the almonds and milk. Strain the mixture through a sieve, and rub through as much as possible. Stir occasionally while cooling. When cold, add the cream and half a teaspoonful of extract of almond. Freeze. Pistachio Ice Cream. One pint of pistachio nuts, half a cupful of blanched almonds, one quart of cream, one pint of water, one scant pint of sugar, the yolks of five eggs, one pint of milk

Cook this with the app: pantry check, scaling, and the assistant.