Light Ice-Creams

Appears in

This kind of ice-cream is different from those dealt with up until now in that the mixture is placed into the moulds and frozen without first being churned in the ice-cream machine. Some of the nicest and most popular ices such as Biscuits glacés, Bombes, Mousses, Parfaits, Poudings and Soufflés glacés come into this category and because no special equipment is required they can be made in most establishments. These ices are all very much alike and the derivation of their different names are for most of the time quite puzzling and more often than not mere flights of fancy.