Prune Ice Cream

Ingredients

• 14 gills milk
• + pint thick cream
• 2 oz. castor sugar
• 2 tablespoons stiff purée of prunes
• | level dessertspoon flour
• 2 egg yolks
• | tablespoon golden syrup
• Pinch of salt

Method

1. 1

   Blend the flour with a little of the cold milk, and put on the rest of the milk to boil.

2. 2

   When boiling pour on to the blended flour, stirring meanwhile.

3. 3

   Add the sugar, and simmer gently for 10 minutes.

4. 4

   Remove from the fire, add to the beaten yolks of eggs and, stirring constantly, simmer for a further five minutes.

5. 5

   Add the golden syrup and stir till well blended.

6. 6

   Add the prune purée to custard, and fold in the whipped cream.

7. 7

   Place basin in Prestcold until thoroughly chilled.

8. 8

   Then heat until light, pour into the tray, return, and allow to finish freezing without further agitating.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 4. The excerpt below is the record exactly as published.

PRUNE ICE CREAM 14 gills milk + pint thick cream 2 oz. castor sugar 2 tablespoons stiff purée of prunes | level dessertspoon flour 2 egg yolks | tablespoon golden syrup Pinch of salt

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