Apricot Ice Cream
A historical recipe from Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer.
A historical recipe
Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Project Gutenberg eBook #8501.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #8501 (https://www.gutenberg.org/ebooks/8501). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 6 ounces of sugar 1 quart of cream 1 can of apricots or 1 quart of fresh apricots If fresh apricots are used, take an extra quarter of a pound of sugar.
- Put half the cream and all the sugar over the fire in a double boiler and stir until the sugar is dissolved;
- take from the fire and, when cold, add the remaining cream.
- Turn the mixture into the freezer, and, when frozen fairly stiff, add the apricots after having been pressed through a colander.
- Return the lid, adjust the crank, and turn it slowly for five minutes, then remove the dasher and repack.
- This quantity should serve ten persons.