Posted by: hearttohearthcookery | July 18, 2012

Sieve the Ice Cream

Putting the cream through the sieve

The thick fresh cream thickened with the infusion of fresh raspberries is passed through a sieve before it is made into ice cream in the sabotiere.  The seeds and raspberry pulp remain in the sieve not the ice cream.

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Posted in 18th century foodways, culinary history, food, food history, ice cream, raspberries, receipts, recipes, sabotiere | Tags: , , , ,

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