Soupe au Fraises from The Great Ice Cream Book by Hilary Brown
Purée 8 oz. (225 g.) of the strawberries. Add the sugar and the fruit juices. Sieve into a container and freeze. Make a custard by heating the milk to just boiling. Whisk the egg yolks and sugar...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 3 oz. (75 g.) castor sugar
- 1¼ lb. (575 g.) strawberries
- ½ pint (275 ml.) milk
- 3 egg yolks
- 2½ oz. (60 g.) castor sugar
- 1 tablespoon Kirsch or Framboise Eau de Vie
- juice ½ lemon
- juice ½ orange
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Soufflé Glace aux Fraises from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Strawberry and Passion Fruit Ice Cream from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Biscuit aux Noisettes au Coulis de Framboises from The Great Ice Cream Book by Stephen Bull
app.ckbk.com
Raspberry or Strawberry Ice-Cream from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
Strawberry Water Ice from The Great Ice Cream Book by Myrtle Allen
app.ckbk.com
Strawberry Sherbert from The Great Ice Cream Book by Francis Coulson
app.ckbk.com
Charlotte Au Fraise - Cuisine Magazine - From New Zealand to the World
cuisine.co.nz
Strawberry Soufflé à la Parisienne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com