Walnut Ice-Cream

Ingredients

• Six ounces of the kernels of walnuts
• one gill and one half of milk
• one-half table-spoonful of orange-flower water
• six ounces of sifted sugar
• one half pint of cream

Method

1. 1

   Place walnut kernels in a mortar, add orange-flower water and half a gill of milk, and pound until smooth.

2. 2

   Strain through a sieve into a plate, add sugar and remaining milk, then freeze for ten minutes.

3. 3

   Add cream and freeze together.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 128. The excerpt below is the record exactly as published.

Walnut Ice-Cream.— Six ounces of the kernels of wal- nuts, one gill and one half of milk, one-half table-spoonful of orange-flower water, six ounces of sifted sugar, one half pint of cream

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