Rice Cream Ice

Ingredients

• If 2 pts. milk
• 1 bay-leaf
• Rind of 1 lemon
• 3 oz. flour of rice
• 1 gill milk
• ½ lb. castor sugar
• 1 glass brandy or liqueur
• If 1 gill cream

Method

1. 1

   Put the milk, bay-leaf, and lemon rind into a saucepan and stand them at the side of the fire until hot and well flavoured.

2. 2

   Then remove the bay-leaf, and add the rice flour mixed smoothly with a gill of cold milk.

3. 3

   Stir over the fire until boiling, add the sugar, and cook for a few minutes.

4. 4

   Then strain into a basin and stir occasionally until cold.

5. 5

   Partly freeze the mixture in the usual way, add the cream, whipped, and the liqueur, and freeze again until stiff.

6. 6

   This ice is best moulded and served with a good sauce or compote of fruit.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 778. The excerpt below is the record exactly as published.

Rice Cream Ice If pts. milk. 1 bay-leaf. Rind of 1 lemon. 3 oz. flour of rice. 1 gill milk. J- lb. castor sugar. 1 glass brandy or liqueur If gills cream. Put the milk, bay-leaf, and lemon rind into a saucepan and stand them at the side of the fire until hot and well flavoured. Then remove the 484 COOKERY FOR EVERY HOUSEHOLD bay-leaf, and add the rice flour mixed smoothly with a gill of cold milk. Stir over the fire until boiling, add the sugar, and cook for a few minutes. Then strain into a basin and stir occasionally until Bice Cream Ice with Compote of Oranges Cold. Partly freeze the mixture in the usual way, add the cream, whipped, and the liqueur, and freeze again until stiff. This ice is best moulded and served with a good sauce or compote of fruit. Small pieces of fruit may be added to the mixture if wished. 2214. Strawberry Cream Ice (Glace a la Creme de Fraises) 1 lb. fresh strawberries. £ lb. castor sugar

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