34.—Italian Cream Ice

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

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