A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
pound all in a marble mortar, pouring in from time to time a few drops of water
when thoroughly pounded add the orange-flower water and half of the milk
pass this, tightly squeezed, through a cloth
boil the rest of the milk with the cream and keep stirring it with a wooden spoon
as soon as it is thick enough, pour in the almond milk
give it one boiling, take it off and let it cool in a bowl or pitcher before pouring it into the mould for freezing
Modern guidance to help you succeed with this vintage recipe
Pounding almonds with liquid creates an emulsion of almond oils and milk proteins, which suspends the nut particles in the liquid for a creamy texture. Boiling the cream and milk mixture thickens it through protein coagulation and evaporation, creating a custard-like base that resists ice crystal formation during freezing. Adding the cold almond milk to the hot cream mixture, then allowing it to cool completely before freezing, ensures proper emulsification and prevents the mixture from separating during the freezing process.
The almond-milk custard base can be made up to 2 days ahead and stored in an airtight container in the refrigerator. In fact, aging the base for 12-24 hours allows flavors to meld and improves the final texture. Stir well before freezing. The orange-flower water can be added just before freezing if you prefer a fresher floral note.
Store the finished almond ice in an airtight, freezer-safe container for up to 2 weeks. Because this is an old-fashioned recipe without modern stabilizers, the texture is best within the first 3 days. Let stand at room temperature for 5-10 minutes before scooping, as it freezes harder than modern ice cream. If ice crystals form on the surface, scrape them off before serving.
AI-generated tips from Chef Cecil's culinary database
The almond-milk custard base can be made up to 2 days ahead and stored in an airtight container in the refrigerator. In fact, aging the base for 12-24 hours allows flavors to meld and improves the final texture. Stir well before freezing. The orange-flower water can be added just before freezing if you prefer a fresher floral note.
Store the finished almond ice in an airtight, freezer-safe container for up to 2 weeks. Because this is an old-fashioned recipe without modern stabilizers, the texture is best within the first 3 days. Let stand at room temperature for 5-10 minutes before scooping, as it freezes harder than modern ice cream. If ice crystals form on the surface, scrape them off before serving.
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