Apricot Cream Ice

Ingredients

• twenty-five to thirty good, ripe apricots
• twelve to fifteen of the kernels
• one-third of a pint of water
• the strained juice of two lemons
• a pound of cane loaf sugar
• five or six bitter almonds

Method

1. 1

   Halve and stone the apricots.

2. 2

   Infuse the kernels in water with lemon juice.

3. 3

   Pulp the apricots through a sieve and mix with boiled sugar syrup.

4. 4

   Add the infused kernels and mix well.

5. 5

   Freeze in a tub.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

Apricot Cream Ice. — If you do not make this ice with jam, as above described, take twenty-five to thirty good, ripe apricots, halve and stone them, and throw about twelve to fifteen of the kernels into one- third of a pint of water, with the strained juice of two lemons, and let them infuse for a little time. Meanwhile pulp the apricots thi’ough a sieve, and to each pound of this purfe add a poimd of cane loaf sugar, previously boiled, till on dipping your finger and thumb into cold water and then into the boiling sugar it will form a tiny thread, which, as it breaks, will leave two little drops on your finger and thumb. When this syrup and the fruit puree are well mixed add the kernels pounded and rubbed through a sieve with their water, &c. Put this all when cold into the freezing tub, and finish off as before. Canned apricots pulped, sweetened with sugar boiled in a little water and the syrup of the apricots to the above degree, and flavoured with five or six bitter almonds

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