34.—Italian Cream Ice

Name: Italian Cream Ice (Crème à l’Italienne)
Cuisine: Italy
Ingredients: milk; rose-water; cream; noyeau; lemon juice; raw yolks of eggs; lemon peel; cinnamon; sugar; pale brandy; marshall’s gelatine

Crème à l’Italienne

Preparation info

Difficulty
Easy

Appears in

Book of Ices

By Agnes B. Marshall

Published 1885

About

Method

Scald 1½ pints of cream or milk, with a little lemon peel and cinnamon