12.—Apricot Cream Ice

Crème d’Abricots

Preparation info

    • Difficulty

      Easy

Appears in

Book of Ices

By Agnes B. Marshall

Published 1885

  • About

Method

Cut 12 ripe apricots into halves, crack the stones, take out the kernels, and put the fruit to cook, for about a quarter of an hour, with