- 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
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.")