Tuesday, March 17, 2015

How to Make Artichoke Ice Cream, 1768

L. Boilly, Les Mangeurs de Glaces (1825)
"Artichoke ice cream. Take three or four artichokes, of which you will use only the bottoms; boil them until they are soft; crush them with a quarter-pound of blanched pistachios, a quarter of a candied orange, and a bit of cream; strain this mixture through a sieve; thin it with a chopine [2 cups] of cream, cooked in the manner of the first one which I instructed; add some sugar to taste; strain it all through a sieve, and put it in a sarbotière [ice cream maker]."
Joseph Gilliers, Le Cannaméliste français
Something tells me the kids will see through your efforts to sneak artichokes into their dessert.

No comments:

Post a Comment