Sicilian Cream Ice

Ingredients

• l.V pints of Cream
• fib. of loaf sugar
• the yolks of eight eggs
• the rind of two oranges
• 1 teacupful of citron liqueur
• 2oz. of diavolini
• 2oz. each of shred pistachios
• 2oz. of chopped dried cherries

Method

1. 1

   Combine cream, sugar, and egg yolks with orange rind in a saucepan, stir until thick.

2. 2

   Strain, add citron liqueur, freeze, then mix in diavolini, pistachios, and cherries before moulding.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 567. The excerpt below is the record exactly as published.

Sicilian Cream Ice. — Take l.V pints of Cream, fib. of loaf sugar, and the yolks of eight eggs, and put them into a stew- pan with the rind of two oranges rubbed off with the sugar. Place the pan on the fire, and stir until the Cream begins to get thick ; then pour it through a fine hair sieve into a basin, and add 1 teacupful of citron liqueur

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