Mi Lle- Fruit Ice Cream
From The ice book (1844).
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A historical recipe
The ice book, by Thomas Masters and University of Leeds. Library (1844).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- one pint of cream
- a pound of sugar
- one glass of wine
- one glass of grape syrup
- a pound of preserved fruits
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take the juice of two lemons, one pint of cream, half a pound of sugar, one glass of wine, one glass of grape syrup ;
- mix ;
- freeze ;
- cut one quarter of a pound of preserved fruits, as for Nesselrode ;
- mix them well with the ice, and place it in a mould.
- One quart.
Plating
Cookware for this recipe
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Chef's knife