Glace au Marasquin

Ingredients

• 1 pint milk
• 4 oz. loaf sugar
• 6 yolks of eggs
• ½ pint cream
• 2 glasses maraschino
• ice
• freezing salt

Method

1. 1

   Boil the milk and add sugar.

2. 2

   Mix yolks in a basin, stir in hot milk, and return to heat until thickened.

3. 3

   Strain and cool.

4. 4

   Beat cream and mix with the cooled mixture and maraschino.

5. 5

   Freeze in a mould for about two hours.

6. 6

   Unmould and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 484. The excerpt below is the record exactly as published.

1 pint cream, 6 oz. caster sugar, cochineal, crushed ice, and freezing salt. Work the yolks of eggs with half the quantity of sugar until smooth. Boil up the milk, add the remainder of the sugar, and pour on to the egg mixture, stirring vigorously. Return to the stewpan and stir over a slow fire until the liaison is formed (this will take three or four minutes). Strain into a basin. Grate the chocolate, put it in a small stewpan with a tablespoonful of water ; when dissolved, mix about one-third of the prepared cream, work well, and let cool. Mix the fruit pulp with half the remainder of prepared cream, colour with a few drops of cochineal if necessary. Add the vanilla essence with the other half. Divide the fresh cream into equal proportions with the three kinds of preparations ; freeze each lot separately. Pack in layers in a mould. Cover closely and pack in ice and salt for about two hours. Unmould, cut into convenient pieces, and serve. 1779. Glace au Marasqu in. — 1 pint milk, 4 oz. loaf sugar, 6 yolks of eggs, {pint cream, 2 glasses maraschino, ice, and freezing salt

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