Venice Ice

Name: Venice Ice (Glace à la Venise)
Cuisine: France
Ingredients: yolks of eggs; mace; lemons; noyeau liqueur; ratafia biscuit-crumbs; rose leaves; sugar; marshall’s noyeau syrup; cream; whites of eggs; cold water; anisette; new milk; cinnamon; oranges

Glace à la Venise

Preparation info

Difficulty
Easy

Appears in

Fancy Ices

By Agnes B. Marshall

Published 1894

About

Method

Put in a stewpan one and a half pints of new milk with two blades of mace,