Cherry Soup with Almond Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


Ice Cream

  • 300 mls (½ pint) milk
  • 300 mls (½


Heat the milk, cream and almond paste in a saucepan. In a bowl, beat together the egg yolks and sugar. When warm, add a quarter of the cream mixture to the egg mixture, and thoroughly incorporate. When the cream mixture boils, pour it over the egg mixture, beating continuously.

Sieve the mixture into a clean saucepan, and cook gently until it will coat the back of a spoon. Cool, then fr