Apricot Ice Cream
From Twentieth century home cook book, 1905
Serves 7
Ensure smooth consistency.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 116. The excerpt below is the record exactly as published.
APRICOT ICE CREAM. Cut in halves and stone one and a half dozen of ripe apricots ; take the meats out of the stones ; blanch them in hot water and put them with the apricots into a porcelain pan, with one pound of white sugar and one glass of water ; let the whole boil to a soft pulp ; rub through a sieve and let stand until wanted. When ready for freezing, add gradually to the apricots one quart of the best sweet cream
Cook this with the app: pantry check, scaling, and the assistant.