Bisque Ice Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 11
The Chocolate, Caramel and Coffee Ice Creams may also be made into Bisque Ice Creams by adding the dried and sifted crumbs.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 99. The excerpt below is the record exactly as published.
BISQUE ICE CREAM. GRAPENUT ICE CREAM. SHREDDED WHEAT ICE CREAM. BROWN BREAD ICE CREAM. Add to one gallon of French Vanilla Ice Cream one pound of powdered macaroons
Cook this with the app: pantry check, scaling, and the assistant.