Tangerine Ice Cream

Ingredients

• 6 tangerine oranges
• 1 pt. cream
• ½ lb. castor sugar

Method

1. 1

   Grate the rind very lightly off 3 of the oranges, and then rub it into the sugar.

2. 2

   Put this flavoured sugar into a double boiler with half the cream, and scald them until the sugar is quite dissolved.

3. 3

   Then remove from the fire, and stand until cold.

4. 4

   Strain in the juice of the 6 oranges, and add the other half of the cream, whipped.

5. 5

   Pour all into the freezing pot, and freeze in the usual way.

Nutrition per serving

Estimated from matched ingredients across 4 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.

£ 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

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