Cocoa-Nut Ice

Ingredients

• 3 egg yolks
• 1 pint milk
• 6 oz. castor sugar
• 1/2 pint cream
• 4^ oz. freshly grated cocoa-nut

Method

1. 1

   Make a custard with the eggs, milk and sugar, and add the cocoa-nut.

2. 2

   When it is cold, add the cream, well whipped.

3. 3

   Freeze, and serve.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 73. The excerpt below is the record exactly as published.

1 pint cream. 4 pint of milk. 4 oz. castor sugar. 1 dessertspoonful vanilla essence. Put the castor sugar into a small frying-pan and stir it over the fire till it melts, turns brown, and boils. Watch it carefully, for if overcooked it becomes sugary. Turn the cooked sugar into the boiling milk, to which the granulated sugar has been added, stir it over the fire for a minute, and let it cool. When cold, add the cream whipped, with the vanilla essence. Mix thoroughly and freeze as usual. CREAM AND WATER ICES. 133 CHERRY WATER ICE. Stalk and stone the cherries, and pound the kernels in a mortar. Pass them through a sieve together with the fruit. Allow \ lb. castor sugar to each ^ pint of pulp, and add finally a little lemon juice. Freeze in the usual way. The flavour of the kernels should be rather pronounced, and if not strong enough a few drops of almond essence or kirsehwasser will improve it. CHOCOLATE CREAM ICE. Creme Glacee au Chocolat. 3 oz. chocolate. 3 egg yolks. 2 oz. castor sugar. 1 pint of cream. Ice and freezing salt. Dissolve the chocolate in a little wate'r over the fire, add the sugar and work it till very smooth with a wooden spoon. Peat the egg yolks, and pour the hot chocolate on as quickly as possible. Mix thoroughly by beating with a whisk. Strain through a hair sieve, add the whipped cream, and fraeze when cold. COCOA-NUT ICE. 3 egg yolks. 1 pint milk. 6 oz. castor sugar. 4 pint cream. 4^ oz. freshly grated cocoa-nut

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