Custard Ice Cream

Ingredients

• 3 ozs. of sweet almonds
• 4 pint of brandy or champagne
• whip the cream
• prepare the fruit by cutting it in pieces not too small

Method

1. 1

   Make a custard with the eggs, milk, and sugar, allow it to cool.

2. 2

   Blanch the almonds and pistachios, whip the cream, add brandy.

3. 3

   Freeze the custard until of the consistency of butter; while freezing, decorate the top of an ice mould with some of the fruit.

4. 4

   Mix the cream and fruit into the custard, fill the mould, press it in well, place the lid on, and cover the join with lard.

5. 5

   Bury the mould in ice and salt for two hours or longer.

6. 6

   When ready, wipe the mould with a warm dish cloth, turn out, and serve at once.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 63. The excerpt below is the record exactly as published.

3 ozs. of sweet almonds strawberries, pine apple | 4 pint of brandy or champagne METHOD. Make a custard with the eggs, milk, and sugar, allow it to cool, prepare the fruit by cutting it in pieces not too small. Blanch the almonds and pistachios, whip the cream

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