Bisque Ice Cream

Ingredients

• 1 qt. milk
• 1 doz. almond macaroons
• 1 pt. cream
• 1 t-spoon vanilla
• 2 junket tablets
• 1/4 t-spoon salt
• 1 1/2 cups sugar
• Few drops coloring
• 1 cup pecan meats

Method

1. 1

   Heat milk until luke warm, add sugar, salt and junket tablets that have been dissolved in 2 t-spoons of cold water.

2. 2

   Put in warm room for 20 minutes.

3. 3

   When firm, mix with cream which has been whipped.

4. 4

   Add nut meats, macaroons, vanilla and coloring.

5. 5

   Freeze as you would any ice cream.

6. 6

   Serves 8.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 92. The excerpt below is the record exactly as published.

BISQUE ICE CREAM. 1 qt. milk. 1 doz. almond macaroons. 1 pt. cream. 1 t-spoon vanilla. 2 junket tablets. i/4 t-spoon salt. 11/2 cups sugar. Few drops coloring. 1 cup pecan meats

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