Italian Cream Ice

Ingredients

• 1 J pints of milk or Cream
• fib. of caster sugar
• the yolks of eight eggs
• 6oz. of burnt almonds bruised to a pulp
• twelve bruised coriander-seeds
• three cloves
• the rind of two oranges
• a little powdered cinnamon or mixed spice
• 1 teacupful of brandy
• 6oz. of mixed candied orange-, lemon-, and citron-peel, chopped up fine

Method

1. 1

   Put 1.5 pints of milk or cream into a stewpan with 0.5 pound of caster sugar, the yolks of eight eggs, 6 ounces of burnt almonds bruised to a pulp, twelve bruised coriander-seeds, three cloves, the rind of two oranges, and a little powdered cinnamon or mixed spice.

2. 2

   Put the pan on the fire, stir the mixture until it gets thick, and pass it through a fine sieve into a basin.

3. 3

   Pour 1 teacupful of brandy over 6 ounces of mixed candied peel, leave this to soak, then add to the other ingredients, and mix well.

4. 4

   Pour into a freezer or mould, and when firm, turn it out, and it is ready for use.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 562. The excerpt below is the record exactly as published.

Italian Cream Ice. — Put 1 J pints of milk or Cream into a stewpan with fib. of caster sugar, the yolks of eight eggs, 6oz. of burnt almonds bruised to a pulp, twelve bruised coriander-seeds, three cloves, the rind of two oranges, and a little powdered cinnamon or mixed spice. Put the pan on the fire, stir the mixture until it gets thick, and pass it through a fine sieve into a basin. Pour 1 teacupful of brandy over 6oz. of mixed candied orange-, lemon-, and citron-peel, chopped up fine

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