Peach Ice Cream

Ingredients

• one pint of cream
• one quart of milk
• the yolks of eight eggs
• one-half pound of sugar
• one pint of peach pulp
• a few drops of peach kernel extract

Method

1. 1

   Boil milk with half the sugar.

2. 2

   Mix remaining sugar with eggs, stir into boiling milk, and cook until creamy.

3. 3

   Remove from fire, add cream, pulp, and extract, then freeze.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 6. The excerpt below is the record exactly as published.

Peach ice cream Pound cake Coffee Risotto. In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese before serving. Pilaff a la Turc. Make a ring of risotto on a round platter, and in center put some well-seasoned chickens' livers, saute au Madere. Potage Quirinal. Make in the same manner as puree of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper. Fillet of sole, Normande. Cook the fillets "au vin blanc." Garnish indi- vidually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole. Peach ice cream. One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract

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