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Classic
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page 153
216
BISCUIT
(Pezzo in gelo)
Make a cream with:
Water, five ounces.
Sugar, two ounces.
The yolks of four eggs.
A taste of vanilla.
Put it on the fire stirring continually and when it begins to stick to the ladle
remove from the fire and whip to a stiff froth. Then mix about five ounces of
ordinary whipped cream, put in a mold and pack in salt and ice.
Keep in ice for about three hours.
This dose will be sufficient for seven or eight persons.
217
LEMON ICE
(Gelato di limone)
Granulated sugar, 3/4 lb.
Water, a pint.
Lemons, three (good sized).
Boil the sugar in the water, with some little pieces of lemon peel, for about
ten minutes, in an uncovered kettle. When this syrup is cold, squeeze the lemons
one at the time, tasting the mixture to regulate the degree of acidity. Then
strain and put in the freezer packed with salt and ice.
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