Portuguese Cream Ice

Ingredients

• Jib. of sugar
• a stick of cinnamon
• the thin rind of a lemon
• J pint of water
• the yolks of ten eggs
• 1J pints of milk
• 1 wineglassful of curaçao
• 1 breakfast-cupful of well-whipped Cream
• 3oz. of sliced pistachios
• the same quantity of finely-minced candied orange-peel

Method

1. 1

   Prepare sugar and cinnamon in a pan, bake, then mix with water, yolks, sugar, and milk.

2. 2

   Stir until thick, sieve, and freeze.

3. 3

   Add curaçao, whipped cream, and pistachios before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 565. The excerpt below is the record exactly as published.

Portuguese Cream Ice. — Put Jib. of sugar into a pan, place it on the fire and keep stirring until it begins to boil ; then remove it, and put it in the oven to bake. Take it out when done, add a stick of cinnamon, bruised, and the thin rind of a lemon. Replace it in the oven, and let it remain for a few minutes more. Then pour J pint of water into a basin con- taining the yolks of ten eggs, lib. of caster sugar, and 1J pints of milk ; mix these well together, and pour into the pan, on the fire, stir until it thickens, and then pass through a fine sieve into a bowl or basin. Add 1 wineglassful of curaijoa, place the basin on the ice to freeze the contents, and mix in, just before it is completed, 1 breakfast-cupful of well-whipped Cream, 3oz. of sliced pistachios, and the same quantity of finely-minced candied orange-peel

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