Dessert
Peach ice cream (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a quart of rich ice cream and flavor with almond.
- Reserve one-fourth for a cover.
- Fill the center with layers of sliced peaches and thick whipped cream.
- Cover with the reserved cream and let the freezer remain in ice and salt an hour.
- Dip quickly into warm water and turn out carefully.
Historical transcription
Source method
- 1
Make a quart of rich ice cream and flavor with almond. When frozen hard take up and cut into cakes. Line the bottom and sides of the freezer with these. Reserve one-fourth for a cover. Fill the center with layers of sliced peaches and thick whipped cream. Cover with the reserved cream and let the freezer remain in ice and salt an hour. Dip quickly into warm water and turn out carefully.
Nutrition pending
No invented nutrition numbers.
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