Tea Ice-Cream
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 452. The excerpt below is the record exactly as published.
one and a half pints of boiled milk. 2752—CHOCOLATE ICE-CREAM Dissolve eight oz. of grated chocolate in half pint of water, and add thereto one quart of boiled milk, in which a large stick of vanilla has previously been infused. For this preparation, eight oz. of sugar and seven egg-yolks will be found sufficient, if the chocolate used be sweet. 2753—WALNUT ICE-CREAM Finely pound three and a half oz. of well-peeled walnuts with a few tablespoonfuls of water, and set them to infuse for twenty minutes in boiling milk. 2754—PISTACHIO ICE-CREAM Pound two oz. of sweet almonds, and two and a half oz. of freshly-peeled pistachios; moistening them with a few drops of milk. Set the paste to infuse for twenty minutes in the boiled milk, 2755—PRALINED ICE-CREAM Pound and rub through a sieve four oz. of almond pra/n, and add thereto one quart of previously-prepared vanilla-flavoured custard, 2750—TEA ICE-CREAM Add one pint of very strong tea
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