Strawberry Cream Ice
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 11. The excerpt below is the record exactly as published.
STRAWBERRY CREAM ICE 1 pint milk 2 oz. sugar 1 gill cream Cochineal _ 2 eggs Whipped cream and 4 02. sugar strawberries to finish 1 lb. sieved strawberries _ Heat the milk in a double pan and meanwhile beat | . the eggs and sugar together very thoroughly. When _ the milk is hot but not boiling, pour it on to the eggs _ and sugar, stirring rapidly. Return the liquid to the _ pan and stir over a gentle heat continuously until the _ custard coats the back of the spoon. Cool, stirring occasionally, and when almost cold fold in the lightly beaten cream. Whilst this is becoming quite cold, rub: _ the strawberries through a sieve, add the 2 oz. sugar and stir the purée into the custard. Cochineal may be ' added to improve the colour. Freeze as usual for _, about 20 minutes. Serve topped with cream and fresh. strawberries. , STRAWBERRY CREAM Boats ' 8 oz. flour Yolk of egg for mixing ». 6 oz. butter Whipped cream and _ 14 oz. ground almonds strawberries ae) 4 oz. sugar
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