Weekend Cooking: Bisque ice cream

•       1 quart of cream
•    1/4 pound of almond macaroons
•      4 kisses
•    1/2 pound of sugar
•      1 slice of stale sponge cake or
•      2 stale lady fingers
•      1 teaspoonful of caramel
•      1 teaspoonful of vanilla
•       ( If you use it), 4 tablespoonfuls of sherry

Pound the macaroons, kisses, lady fingers or sponge cake, and put them through a colander. Put half the cream and all the sugar over the fire in a double boiler; when the sugar is dissolved, stand the mixture aside to cool; when cold, add the remaining cream, the caramel, sherry and vanilla. Turn the mixture into the freezer, and, when frozen, add the pounded cakes; stir the mixture until it is perfectly smooth and well mixed, and repack. Bisque ice cream is better for a three hour stand.

This quantity will serve six persons.


From Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs by S. T. Rorer (1913 US)