Strawberry Cream Ice (Glace a la Creme de Fraises)

Ingredients

• 1 lb. fresh strawberries
• ½ lb. castor sugar
• 1 table-sp. lemon juice
• ½ pt. double cream
• A few drops of carmine

Method

1. 1

   Choose sound ripe strawberries, pick them carefully, and cut them in pieces with a silver knife or fork.

2. 2

   Sprinkle them with the sugar and lemon juice and allow them to stand for ½ hour or so.

3. 3

   Then rub them through a hair sieve, using a wooden or silver spoon.

4. 4

   The puree should measure ½ pint; if more or less, regulate the quantity of cream accordingly.

5. 5

   Whip the cream until thick, and stir it lightly into the strawberry puree, add a few drops of carmine to make the cream a pretty strawberry colour, and then freeze in the usual way.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

Strawberry Cream Ice (Glace a la Creme de Fraises) 1 lb. fresh strawberries. £ lb. castor sugar. 1 table-sp. lemon juice. J- pt. double cream. A few drops of car- mine. Choose sound ripe strawberries, pick them care- fully, and cut them in pieces with a silver knife or fork. Sprinkle them with the sugar and lemon juice and allow them to stand for £ hour or so. Then rub them through a hair sieve, using a wooden or silver spoon. The puree should measure 4 pint ; if more or less, regulate the quantity of cream accordingly. Whip the cream until thick, and stir it lightly into the strawberry puree, add a few drops of carmine to make the cream a pretty strawberry colour, and then freeze in the usual way. Note. — A plainer ice may be made by using cus- tard, or partly custard, instead of so much cream. Strawberry jam may be used instead of the fresh fruit, when sugar will not be required. 2215. Tangerine Ice Cream 6 tangerine oranges. 1 pt. cream. \ lb. castor sugar Grate the rind very lightly off 3 of the oranges, and then rub it into the sugar. Put this flavoured sugar into a double boiler with half the cream, and scald them until the sugar is quite dissolved. Then remove from the fire, and stand until cold. Strain in the juice of the 6 oranges, and add the other half of the cream, whipped. Pour all into the freezing pot, and freeze in the usual way. Note. — The ordinary oranges may be used in- stead of the tangerines, half the number being allowed. 2216. Tea Ice Cream (CrSme au The Glace) Make in the same way as Vanilla Ice Cream, making the custard with equal parts of strong good tea and milk. A small glass of liqueur brandy may be added. 2217. Vanilla Cream Ice (Glace a la Cr&me de Vanille) \ pt. double cream

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