Recipes > Desserts > Frozen Desserts > Ice Cream > White or Angel Ice-Cream

White or Angel Ice-Cream


  • whites of 6 eggs
  • 1 cupful of powdered sugar
  • 1 pint of cream
  • italian meringue made of the whites of 2 eggs and 1 tablespoonful of hot syrup
  • 2 tablespoonfuls of noyau or of orange-flower water


Break the whites of the eggs, but do not beat them to a froth; stir into them the cupful of powdered sugar, and then add the cream. Place it in a double boiler, and stir until it is scalded, but do not let it boil; remove from the fire and stir until it is cold, to make it light. When it is cold add the flavoring, and freeze. When it is frozen remove the dasher, stir in the Italian meringue, turn it into a mold, and pack in ice and salt for two or three hours. This cream requires a little longer to freeze than the other creams.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus