13.—Banana Cream Ice

Crème de Bananes

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Appears in

Book of Ices

By Agnes B. Marshall

Published 1885

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Peel 6 raw ripe bananas and pound them to a pulp, add the juice of 2 lemons, 2 oranges, and a glass of curaçoa. Pass it through the tammy cloth and finish with 1 pint of sweetened cream or custard as in previous recipe. Serve as a dinner, dessert, or supper ice.

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