Plombiere Cream Ice

Ingredients

• 1J pints of Cream or milk
• 14oz. of caster sugar
• 6oz. of ground almonds
• fifteen bitter ones
• 1 tablespoonful of orange-flower water
• 3oz. of apricot jam
• 1 teacupful of water
• the yolks of eight eggs

Method

1. 1

   Put all ingredients into a stewpan, stirring continually over the fire.

2. 2

   When thick, remove from heat, stir for a few minutes, and pass through a fine sieve into a basin.

3. 3

   Pour into a freezer, twist the pan vigorously, and add meringue and whipped cream before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 564. The excerpt below is the record exactly as published.

Plombiere Cream Ice. — Put into a stewpan 1J pints of Cream or milk, 14oz. of caster sugar, 6oz. of ground almonds and fifteen bitter ones (previously well pounded with 1 table- spoonful of orange-flower water), 3oz. of apricot jam diluted with 1 teacupful of water, and the yolks of eight eggs

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