Fig Ice-Cream

Ingredients

• 1 pint milk
• 4 lb. figs
• 2 oz. sugar
• 4 gill cream
• 1 yolk egg
• 4 tablespoonful vanilla essence
• A pinch of salt
• 1 white of egg

Method

1. 1

   Make the custard with the milk, sugar, and eggs.

2. 2

   Then add the salt, finely-chopped figs, vanilla, stiffly beaten whites, and whipped cream.

3. 3

   Freeze and serve in ice cups.

Nutrition per serving

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 19. The excerpt below is the record exactly as published.

2 Oz. sugar 4 tablespoonful lemon 14 gills milk juice I egg I pinch of salt Peel the bananas, scrape, purée and add the lemon juice and custard made from milk, sugar, egg and 4 salt. Freeze and serve with chopped nuts. Note.—A more elaborate form of custard mixture may be made, adding white of egg and cream as in Fig Ice-cream. Fic IckE-cREAM + pint milk _ 4 Ib. figs 2) 0z.. sugar 4 gill cream 1 yolk egg 4 tablespoonful vanilla A pinch of salt essence I white of egg Make the custard with the milk, sugar, and eggs. Then add the salt, finely-chopped figs, vanilla, stiffly beaten whites, and whipped cream, Freeze and serve __ in ice cups. CHOCOLATE MoUSsSSE This is a simple though more expensive ice-cream, consisting of flavoured, whipped cream stiffened with gelatine. 1 gill of black coffee may be used instead — of 2 oz. chocolate. 14 gills cream 2 oz. castor sugar 2 oz. melted chocolate 4 oz. powdered gelatine 49 SUMMER “COOKERY BOOK | Melt the chocolate and gelatine softened in 1 table ‘spoonful cold water in a saucepan, stir in the sugar, _ and when cold add to the whipped cream. Turn into : a mould and freeze for 5 hours, either packed in ice Wc. vand salt; or in a refrigerator, iy a Note.—The cream may be stiffened by white of egg coagulated by hot syrup as in Strawberry Parfait. STRAWBERRY PARFAIT 1 Ib. strawberry jam 1 white of egg

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