Walnut and Fig Ice Cream

Ingredients

• two and a half cups of milk
• half a cup of cold milk
• a tablespoon of gelatine
• two tablespoons of flour
• an egg
• a cup of sugar
• a cup of rich cream
• a teaspoon of vanilla
• half a pound of English walnuts
• a quarter of a pound of figs

Method

1. 1

   Heat milk, mix cold milk with gelatine, combine with flour, egg, and sugar, cook to custard, add gelatine, cream, and vanilla, freeze, and add chopped walnuts and figs.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 184. The excerpt below is the record exactly as published.

an egg, then roll ìt in the shredded cocoanut. Spin some sugar, form into a nest, and place your eggs in it. This cream may be made with plain marrons or chestnuts in place of the candied fruits. Vanilla loe-oream To one pint of whipped cream add one pint of milk and a tablespoon of vanilla. Sweeten to taste, takiug care not to put in too much sugar. Freeze so that it will be perfectly smooth. Walnut and Fifir Ice-oream Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dissolving a tablespoon of gelatine, and with the rest mix two tablespoons of flour, an %gg^ and a cup of sugar. Into the milk, heating in a doublé boiler, stir gradually the flour, sugar, and egg. When it has come to a custard, add the dissolved gelatine, a cup of rich cream, and a teaspoon of yanilla. After you have frozen the mixture, add the meats of half a pound of English walnuts (weighed in the shell) and a quarter of a pound of figs

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