The 1901 Cookbook Archive
No. 1903 — Tea-Infused Cream Ice Cream
English historical translation of Molokhovets recipe No. 1903 from the 1901 Russian cookbook, retaining original methods and measures.
Steep one teaspoon fragrant flower tea in a quarter glass boiling water, cover, and after a short time strain.
Mix the infusion with cream and yolks creamed until pale with sugar.
Heat gently on the stove to thicken, cool and freeze as for the standard custard ice cream No. 1894.
To provide
3 glasses cream and 4–5 yolks 1 teaspoon flower tea | 1 full glass sugar, about ½ pound 3 pounds salt, about 6 glasses, for the bath |
Original source: Read Russian recipe No. 1903. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.