Almond Cream Ice
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take 6 oz.
- of bitter almonds (sweet ones will not do), blanch them, and pound them in a mortar, adding by degrees a little rose-water.
- Boil them gently in a pint of cream till you find that it is highly flavoured with them.
- Then pour the cream into a bowl, stir in lb.
- of powdered loaf-sugar, cover it, and set it away to cool gradually.
- When it is cold, strain it, and then stir it gradually and hard into 3 pints of cream.
- Put it into the freezer, and proceed as directed.
- Freeze it twice.
- It will be found very fine.
- Send round always with ice-cream sponge-cake : afterwards wine and cordials, or liqueurs, as they are now generally called.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Mortar and pestle
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Wooden spoon
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Sieve