Cherry Ice Cream (Glace a la Creme de Cerises)

Ingredients

• 1| lbs. cherries
• | pt. custard.
• 1 gill cream.
• 1 glass noyeau or a few drops essence of almonds.
• Juice of 1 lemon.
• Sugar.
• Carmine.

Method

1. 1

   Choose ripe and juicy cherries.

2. 2

   Remove the stalks, wipe them in a clean cloth, and remove the stones.

3. 3

   Pound the cherries in a mortar and rub them through a fine sieve.

4. 4

   Add the custard and strained lemon juice to the cherry pulp and sweeten to taste.

5. 5

   Whip the cream and stir it in lightly, then flavour with noyeau or essence of almonds.

6. 6

   Add a few blanched and chopped cherry kernels, and colour if necessary with carmine.

7. 7

   Freeze as directed.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 775. The excerpt below is the record exactly as published.

Cherry Ice Cream (Glace a la Creme de Cerises) 1| lbs. cherries. | pt. custard. 1 gill cream. Sugar. Juice of 1 lemon. 1 glass noyeau or a few drops essence of al- monds. Carmine.

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