Tangerine Cream Ice (1885)

• 12 tangerines
• 2 1/2 cups boiled cream or milk, cooled slightly
• 8 egg yolks
• 1/2 cup sugar
• 2 tbspns orange-flower water
• 2 1/2 cups sweetened cream or custard

Peel 12 tangerine oranges; make a pulp ofg the insides.  Put the peels in a pint of boiling cream or milk, and let it stand on the stove for a quarter of an hour, but do not let it boil.

Mix this with 8 raw egg yolks and 4 ounces of sugar, and stir over the fire till it thickens.  Add the orange pulp, and pass through the sieve.  

When cool, add a wine-glass of orange flower water, and freeze.  This may be added to 1 pint of sweetened cream or custard before freezing.

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.")