BISQUE ICE CREAM - CLASSICS OF THE AMERICAN PHARMACIES
The Classic Grand Americana recipe. The popular American ice-cream and family dessert was sold in all the pharmacies of the United States of America in 1918 all year. The original recipe of the State of California, the Pomona city, loved in New England, Boston, and New York pharmacies. The sundae was sold in the pharmacies for 15 cents of 12 ounces serving glass.
For this original American classic ice-cream- slowly churned egg- sundae dessert of the beginning of the last century you will need:
1 1/2 pounds of white granulated sugar
4 ounces of sponge cake
1 ounce of the bitter macaroons
1 ounce of meringues
3 quarts of sweet heavy double cream
1 Tablespoon of the nectarine extract
1/2 teaspoon of caramel extract
1/2 teaspoon of burnt sugar extract
Mix lightly, but do not beat. in the blender the three quarts of sweet heavy double cream with 11/2 pounds of white granulated sugar with 4 ounces of the sponge cake crumbs, crumbs of bitter macaroons and crumbs of meringues. Add to your dessert one tablespoonful of the extract of nectarine. Cook the cream and sugar in a large farina boiler as usual and freeze. If you want the crumbs to be more promininent in your ice-cream, then you rub the mixed crumbs of cakes through the sieve into the half frozen cream and stir them into the frozen cream. You add in the color and the flavor to your dessert with few drops of caramel or burnt sugar.