Cocoa-nut Cream Ice

Ingredients

• lib. of grated Cocoa-nut
• 1 pint of cream
• lib. of caster sugar
• 3 pints of cream
• 1 breakfast-cupful of grated Cocoa-nut
• the juice of one lemon

Method

1. 1

   Heat grated Cocoa-nut and 1 pint of cream, pour into a basin, add sugar.

2. 2

   When cold, stir in 3 pints of cream and freeze.

3. 3

   Alternatively, beat eggs with lemon rind, add milk, stir until thick, then add grated Cocoa-nut, cool, add sugar and lemon juice, and freeze.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 406. The excerpt below is the record exactly as published.

Cocoa-nut Cream Ice. — (1) Heat over the fire lib. of grated Cocoa-nut and 1 pint of cream, pour it in a basin, and add lib. of caster sugar. When cold, stir in 3 pints of cream, and freeze it. (2) Beat together three eggs and the grated rind of a lemon, put them in a double boiler or bain-marie with 1 pint of milk, and stir until the mixture begins to thicken ; then put in 1 breakfast-cupful of grated Cocoa-nut, let it cool, and add fib. of caster sugar and the juice of one lemon

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