Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

bisquit dough. Then cool it off, add the cream (whipped), pour it into the moulds and let them stand over the ice. You may take any other spice instead oj vanilla for this ice cream, to add flavors according to your palate. Rose ice cream Preparation of rose juice: select nice rose petals, place them in a hot jar and pour boiled sugar over them until they disperse - as hot as can be. Then close the jars well and let it stand for 8 days in relative warmth. Then press the juice through a clean cloth and it's ready jor use. Thin it out with a little rose water when using, squeeze some lemon into it, and render it red with cochenille. Ingredients: 6 eggyolks, Vi liter sweet cream, rose juice, sugar, 1 piece oflacmus [a blue dye made oj lichens, which turns red when exposed to an acidic environment}. Mix the eggyolks with the cream well, add as much rose juice as required tojeel its taste, add a piece ojlacmus, and boil them with continuous mixing. Let it cool and jreeze it then. Earth-nut ice cream with whipped cream Boil the earthnuts in water until they are sojt. Peel them, squash them into a puree then press the puree through a sieve, thin it up with red wine, and sweeten it with dissolved sugar. Now beat the whites of the 6 eggs, mix them with 'Aiter cream and 200 g sugar, pour this mix over the earth-nuts, boil it all up with continuous mixing, then let it cool. Press it through a clean kitchen cloth and freeze it. Ij it is not sweet enough, mix in some more powdered or dissolved sugar. When the icy mass is mixed with the whipped cream, take good care that the mass in the bottom of the pot is included in the mixing, which therefore must be whipped and mixed with the beater stick. Take heed of this in the case o[ every ice cream which contains cream. Clove ice cream Ingredients: 4 whole eggs, '/2 liter cream, 250 g sugar, one drop oj clove oil. Scramble the eggs in a pot, add the cream, the sugar and with continuous beating, boil them up, beat them until they cool down, and add one drop oj clove oil before freezing. Grape ice cream Place well-washed, still unripe grapes over a sieve, press them through into a puree pour a little water over this then 1-2 spoonfuls oj jellified (sojtened) tragacanth, pureed through a sieve. Sweeten this with sugar, then mix Y2 liter cream and jreeze it in the mould. Jegeskávés poharak Ice coffee cups