Apple Cream Ice

Ingredients

• two kinds of good apples
• a pint of water
• the juice of one lemon
• half the finely grated rind of one lemon
• 6oz. of sugar
• a pint of cream

Method

1. 1

   Cook apples with water, lemon juice, and sugar until pulpy.

2. 2

   Rub through a sieve and mix with cream.

3. 3

   Freeze.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

; the juice of a lemon and a few drops of liilla should in every case be added to the jam. inilla, by the way, brings out all fruit flavours ^st wonderfully, on condition naturally that the liUa itself is not overdone.) It is well when kking these ices, which one may almost call arti- iil ices, to add a spoonful or two of whipped cream ff-way through the freezing, as this adds both icacy and lightness to the mixture. A very few [ps of colouring may also be added, according to fruit used ; but great care must be taken to keep i very delicate, for nothing looks worse than de and over- brilliant colouring. Ices made with ■leur, or liqueur or fruit syrups, require four full •lespoonfuls (two liquid ounces) of the liqueur or up to the half pint of cream or custard. It is , if using actual liqueur, to make the ice with ' ded cream, adding a gfll or so of fresh whipped ^m at the last. :b may be well to add that the various makes of e.eur and fruit syrups vary considerably both in mgth and flavour. The recipes in this book are :n on the supposition that those of Mrs. A. B. ■••shaU’s make are used. The same observation lies to the colourings. llmond Cream Ice. — Blanch and pound 6oz. of c 2 ^0 ICES. 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 l-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. A-'mevico/fi Gvccbun Ice. — Of this there are two forms, one rich, the other very plain. For the first, put a quart of cream with half a pound of caster sugar and a vanilla bean into a pan, and set this in a larger pot three parts full of water, and scald the cream, &c., and freeze. This ice is improved by standing for a little before serving. (If the cream used is very rich it is best to dilute it with a little milk, or it will granulate when stirred, and form httle specks of butter). For the second form, scald a quart of milk, then pour it slowly on to three whole eggfl previously well beaten up with half a pound of sugar, stand the pan containing this in the bairn marie, and stir it steadily till the custard will coat the spoon, but do not let it boil ! Then hft the pan off the fire and continue the beating for a few minutes after hfting it from the five ; when cold, add a good spoonful of essence of vanilla and freeze. The flavouring, if spirit, essence, or fruit juice or PLAIN ICES, CREAM AND WATER. 21 jp, should never be added to these ices till they cold ; a couple of tablespoonfuls of stiffly whipped am to the pint also, stirred in when the mixture is tf frozen, adds greatly to the richness. Both these 3 can be flavoured in any way to taste. \ingel Cream Ice. — (This is also an American ice), eak, but do not beat, the whites of six eggs, and :n stir them into half a pound of caster sugar, and ir on them a pint of cream ; now scald this all in bain-marie, being careful it does not boil ; when iiciently thick lift it off the fire, and stir it hghtly it is quite cold (this gives it much lightness) ; ■m perfectly cold add to it half a gill of noyeau, or hqueur, or orange-flower or rose water to taste, 'len half frozen, add to it some Italian meringue lie with the whites of two eggs and a tablespoonful not syrup, and freeze again till perfectly smooth, ve garnished with crystalhzed orange flowers or ! petals. .pple Cream Ice. — Peel, core, and slice down two inds of good apples, and cook them to a pulp with a pint of water, the juice and half the finely ■*jd rind of one lemon, and 6oz. of sugar ; let it cook ^kly, then rub it through a tammy or hair sieve, mix it Hghtly and quickly with a pint of cream

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