Caramel Cream Ice

Ingredients

• 1 lb. of moist sugar
• a wineglassful of water
• the thin rind of one lemon
• a stick of cinnamon
• 1 pint of water
• the beaten yolks of ten eggs
• 1 lb. of sugar
• 1J pints of milk
• 1 wineglassful of curaçao
• J pint of whipped cream

Method

1. 1

   Boil the sugar in water until dark brown, then add lemon rind and cinnamon.

2. 2

   Bake for a few minutes, then add water, beaten yolks, sugar, and milk.

3. 3

   Stir until thick, strain, add curaçao, freeze, and mix in whipped cream when nearly frozen.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 126. The excerpt below is the record exactly as published.

Caramel Cream Ice. — (1) Boil over the fire Jib. of moist sugar in a wineglassful of water ; when a dark brown colour, remove it a little to one side, and add the thin rind of one lemon and a stick of cinnamon. Bake all together at the side of the fire for a few minutes, stirring slowly ; then add J pint of water, the beaten yolks of ten eggs, lib. of sugar, and 1J pints of milk. Stir over the fire until thick, and then strain it through a sieve into a basin. Pour in 1 wineglassful of cura^oa ; freeze the ice in a freezer, and when nearly frozen mix in J pint of whipped cream

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