Apricot and Orange Ice Cream

Ingredients

• 1 can apricots (No. 2)
• ¼ cup lemon juice
• 1½ cups orange juice
• Few grains salt
• Sugar (about 1 cup)
• 1 quart cream

Method

1. 1

   Drain apricots and force through purée strainer.

2. 2

   To sirup add fruit juices and salt, and sweeten to taste; then add apricot purée and cream.

3. 3

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 244. The excerpt below is the record exactly as published.

1% cups orange juice 1% tablespoons granulated gelatine 11% cups sugar 3 tablespoons boiling water 2 tablespoons lemon juice 1 pint cream « 5 egg yolks Mix fruit juice, sugar, and egg yolks. Cook over boiling water until mixture thickens; then add gelatine dissolved in boiling water. Cool, freeze * to a mush, add whipped cream, and continue freezing. Garnish, if desired, with candied orange peel and chopped pistachio nuts. ORANGE DELICIOUS 2 cups sugar 1 cup thin cream 1 cup water 2 egg yolks 2 cups orange juice 1 cup heavy cream V4 cup shredded, candied orange peel Boil sugar and water 5 minutes, then add orange juice. Scald cream, add egg yolks, and cook over hot water, stirring constantly, until mixture thickens. Cool, add to first mixture, with heavy cream beaten stiff. Freeze.* When nearly frozen, add orange peel. * General Directions for Freezing, p. 576. FROZEN DESSERTS 589 APRICOT AND ORANGE ICE CREAM 1 can apricots (No. 2) 14 cup lemon juice 1% cups orange juice Few grains salt Sugar (about 1 cup) 1 quart cream

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