Ices and Ice Creams

This delightful addition to the Cookery Classics series contains over one hundred ice recipes from AB Marshall's classic Victorian Book of Ices, first published in 1885 and cited as an inspiration by Heston Blumenthal. Delights include thirst-quenching ice creams, sorbets, mousses and iced souffl s, with traditional flavours accompanied by such tempting recipes as burnt almond cream ice, tea cream ice, bergamot ice water, sorbet of peaches, maraschino mousse, chateaubriand bombe, plombi re of strawberries, Muscovite of oranges and, for the particularly adventurous, souffl s of curry a la Ripon. This edition also features culinary historian Barbara Ketcham Wheaton's annotations, updating each recipe for modern kitchens, and an introduction by ice cream expert, Robin Weir.