King of the Carnival Ice Cream

Creme a la Glace au Rex

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Milk, or Cream
  • 6 Eggs
  • 2 Cupfuls of Sugar
  • A Tablespoonful Each of the Coloring Extracts Given Below


This cream was originated by a famous New Orleans connoisseur in honor of “Rex, ” the King of the world-famed New Orleans Carnivals. It was first served at a Carnival luncheon on St. Charles Avenue. The King’s colors are purple, green and gold. The Cream represents these colors, and is made according to the following directions:

Make a plain Ice Cream. Divide into three distinct and equal portions. Color one with Spinach Greenery, to obtain the green effect; flavor another with Essence of Vanilla, and tinge with orange juice or a bit of Saffron, to obtain the golden yellow, and the third with a deep Creme de Violettes, to obtain the royal purple. Freeze in separate molds. Then pack into one freezer, and when frozen remove, according to directions for taking Ice Cream whole from a mold. Cut in slices and serve. Molds now come made in the shape of tiny flags, and the effect of freezing thus is very beautiful, and suggests at once “Rex” and his merry reign.