Apricot Ice Cream
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 37. The excerpt below is the record exactly as published.
1 pint double cream. 4 eggs. 4 tablespoonfuls vanilla essence. 10 oz. castor sugar. Method: Heat the milk, and pour it over the well- beaten eggs and sugar. Cook till thick, then strain and cool, stirring occasionally to prevent a skin forming. When quite cold, add the flavouring and the whipped cream, and freeze. Apricot Ice Cream. \ lb. apricot jam. i pint double cream. Juice of half a lemon. 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.