Glace de Cannenberge from The Great Ice Cream Book by Jon Croft
Make the syrup by reducing the wines with the sugar, cinnamon, cloves, vanilla, bitters, glycerine, orange and lemon slices till ‘jam’ on cooking thermometer. Strain the syrup onto the picked...
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Ingredients
- 3 egg yolks
- ½ pint (275 ml.) double cream
- ¼ pint (150 ml.) glycerine
- ½ pint (275 ml.) red wine
- 6 oz. (175 ml.) sugar
- 1 cinnamon stick
- 8 cloves
- 3 thick slices lemon
- 3 thick slices orange
- 2 drops vanilla essence
- 1 good dash Angostura Bitters
- 2 x 7 oz. (200 g.) punnets Ocean Spray fresh cranberries
- ½ pint (275 ml.) rosé wine
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