Pouding Glace aux Fruits, 2

Ingredients

• 1 pt. double cream
• 3 gills custard
• I lb. preserved fruits
• 1 table-sp. chopped almonds
• 1 dessert-sp. chopped pistachio nuts
• 1 table-sp. brandy or liqueur
• A few drops vanilla

Method

1. 1

   Make a good custard according to directions given in Recipe 794, sweeten it, allow it to cool, and then strain it into the freezing pot.

2. 2

   Half freeze this custard and add to it the fruits cut in tiny pieces, the chopped almonds, and pistachio nuts.

3. 3

   Flavour with vanilla and a little liqueur or brandy, and, lastly, stir in the cream which has been whipped until stiff.

4. 4

   Freeze the mixture again until stiff.

5. 5

   Decorate an ice pudding mould and pack the mixture into it, pressing it well down so that it takes the form of the mould.

6. 6

   Then cover and freeze until wanted.

7. 7

   It will require 3 or 4 hours at least.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 783. The excerpt below is the record exactly as published.

Pouding Glace aux Fruits, 1 | lb. preserved fruits. 1 dessert-sp. vanilla essence. 1 table-sp. rum or liqueur. 1 pt. milk. 1 dessert-sp. cornflour or arrowroot. 2 or 3 table-sps. sugar. 1 gill double cream. 2 whites of eggs. Cook the cornflour or arrowroot thoroughly in the milk, then add the sugar and vanilla, and let the mixture cool. Whip the whites of eggs to a stiff froth, and beat the cream until thick. Add both these to the thickened milk, mix well, and pour all into a freezing pot. Half freeze the mix- ture, then stir into it the fruits cut in very small pieces and the rum or liqueur. Freeze again and then mould in the usual way. 2226. Pouding Glacd aux Fruits, 2 | pt. double cream. 3 gills custard. I lb. preserved fruits. 1 table-sp. chopped almonds. 1 dessert-sp. chopped pistachio nuts. 1 table-sp. brandy or liqueur. A few drops vanilla

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