Bisque

Ingredients

• one pint boiled custard
• one quart sweetened cream
• three dozen macaroons

Method

1. 1

   When custard is cold, add sweetened cream and crushed macaroons.

2. 2

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 130. The excerpt below is the record exactly as published.

Bisque Ice Cream. — Three eggs, one-third of a cup- ful of sugar, two cupfuls of milk, a few grains of salt, two- thirds of a cupful of chopped walnut meats, one and one-half teaspoonfuls of vanilla, one cupful of heavy cream. Beat the eggs slightly, and add one-third of a cupful of sugar, the milk ^nd salt ; then cook over hot water until the mixture thickens, 226 HOW WE COOK IN TENNESSEE. then strain. Put the remaining two-thirds of a cupful of sugar in an omelet pan, and stir constantly over the hot part of the range until melted to a syrup that is light brown in color; then add the walnut meats, and turn into a slightly buttered pan. Cool, pound in a mortar, and pass through a puree- strainer. Add this to the custard, then add vanilla, and cream beaten until stiff. Freeze, using three parts of finely crushed ice to one part of rock salt, to insure a smooth, fine-grained cream. Bisque. — Make one pint boiled custard. When cold add to it one quart sweetened cream; flavor with vanilla. Brown three dozen macaroons

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