(3452). Nougat Ice Cream; Nougat Neapolitan Cream (Creme Nougat; Creme Nougat A La Napolitaine)

Set half a pound of powdered sugar in a tinned copper pan with the juice of one lemon: place it on a slow fire, stir continuously and when melted and colored to a fine red add half a pound of unpeeled almonds and a pinch of coriander seeds; mix well. Pour this nougat on a marble and as soon as cold pound it in a mortar, moistening slowly with a pint of cream. Have ten egg-yolks in a basin with four ounces of sugar, beat well together and then add a pint of boiling milk and the crushed nougat: cook on a slow fire, stirring steadily; remove when it covers the spatula and leave till cold; into this mix a pint of cream; strain through a fine sieve and freeze.

Nougat Neapolitan Cream

To be made with a quart of cream, fourteen ounces of sugar, twelve egg-yolks, half a pound of peeled almonds roasted to a golden brown and half an ounce of coriander seeds. Pound the almonds and corianders, wetting with two giils of cream; color with a little carmine and cook without boiling; when cold add a pint more of cream, strain and freeze.

(3453). Peach Ice Cream A La Herbster (Creme Aux Peches A La Herbster)

Prepare a peach ice cream with two-thirds of cream and one-third of fruit pulp, adding three drops of extract of almonds; color slightly to a very pale pink and with this cream when frozen coat a pudding mold. Have some ripe peaches already peeled, stoned and cut in quarters; mince them finely and macerate in a little kirsch. Mix into the remainder of the peach ice cream half as much whipped cream (No. 50) and an equal quantity of the minced peaches; fill the mold quickly, freeze and unmold one hour later.

(3454). Pistachio Ice Cream (Creme Aux Pistaches)

Pound half a pound of freshly peeled pistachio nuts with two gills of cream and an ounce of candied citron peel cut up very finely. Break twelve raw egg-yolks in a tinned basin, beat with ten ounces of sugar, and moisten with a pint of boiling milk; cook on a slow fire, stirring all the time with a spatula, and when the composition is cooked add the pistachios; take from the fire, and when cold put in a pint of cream, some spinach green or vegetal green, and a little orange flower water; strain through a fine sieve and then freeze.

Pistachio Ice Cream Made With Almonds

One quart of milk, six whole eggs, a pound and a quarter of sugar, half a pound of almonds, half a gill of orange flower water, one quart of cream and vegetal coloring.

(3455). Burnt Almond Ice Cream And With Angelica (Creme Pralinee Et A L'Angelique)

Crush half a pound of burnt almonds with two gills of cream; put ten egg-yolks in a basin with ten ounces of sugar, mix well together, adding the burnt almonds and a pint of boiling milk. Set the basin on a slow fire, stir constantly with a spatula until of sufficient thickness to cover the same, then put aside to cool while stirring at times to prevent a skin from forming on top; add one pint of cream, strain through a fine sieve, and freeze.

With Angelica

After the cream is frozen add to it half as much whipped cream (So. 50) and half a pound of finely shredded angelica.