Muscovite Cream Ice

Ingredients

• 1 lb. fresh strawberries or jam
• 1/2 pint milk
• Sugar to taste
• 1/2 pint cream
• 1 liqueur glass maraschino
• 4 oz. isinglass
• A little vanilla

Method

1. 1

   Make a pint of puree by crushing the strawberries through a sieve, or use the jam.

2. 2

   Sweeten to taste.

3. 3

   Make a custard with the milk, egg yolks and a little sugar, and dissolve the isinglass in it while hot.

4. 4

   Let it cool, add the fruit puree, a little vanilla, and more sugar if desired.

5. 5

   Set the basin on ice and whisk it well.

6. 6

   As soon as it begins to set, stir in the stiffly whipped cream and the maraschino.

7. 7

   Put it into a mould or tin and freeze.

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.

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