Peaches and Cream Frozen

Ingredients

• a quart of nice yellow peaches
• half a pound of sugar
• a quart of sweet cream
• the beaten yolks of four eggs

Method

1. 1

   Chop peaches, sweeten, mix with cream or custard, and freeze.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 72. The excerpt below is the record exactly as published.

e quart of sweet cream, make it very sweet with white sugar ; flavor with vanilla beau boiled in half a cup of sweet milk. Chum ail together ten minutes, then freeze in moulds, or in any ordinary freezer. OBANGB CBBAM. Squeeze the juice of four oranges, and put it with the peel of one into a sauce-pan ; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick ; strain it through a gauze sieve, and add to it, when cold, the yolks of five eggs, and a cup of cream or sweet milk. Set ît on the fire until hot enough to cook the eggs, or nearly ready to boil them, take it oflF, stir until cold, and set it on ice, or freeze it as y ou choose. This is a delicious cream, with or without f reezing, and one much used by familles in Louisiana. 180 LA CUISINE CREOLE. STBAWBEBBT^ BASPBEBRY^ OB BLAGKBEBBT GBEAM FBOZEN. Make a quart of rîch custard, with eggs, and sugar and milk ; when cold, pour it on a quart of ripe fruit, mash and pass it through a seive. Add more sugar if re- quired by the fruit, and freeze it. PEAGHES AND GBEAM FBOZEN. Peel and stone a quart of nice yellow peaches; pufi them in a bowl, sweeten them well, and chop very fine. If you hâve sweet cream, put to the fruit a quart of it , if you hâve not, take a quart of milk, sweeten it with half a pound of sugar, let it boil, and when boiling, pour it on the beaten yolks of four eggs

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