Comments on: Royal Cream Ice http://hearttohearthcookery.wordpress.com/2009/07/05/royal-cream-ice/ Sharing my Experimental Archaeology of Food Sun, 29 Nov 2009 18:54:11 +0000 http://wordpress.com/ hourly 1 By: hearttohearthcookery http://hearttohearthcookery.wordpress.com/2009/07/05/royal-cream-ice/#comment-4 hearttohearthcookery Sun, 05 Jul 2009 16:10:42 +0000 http://hearttohearthcookery.wordpress.com/?p=86#comment-4 Thanks Erica for the question and comments! The receipt is one of Mr. Borella's I use a pewter sabotiere. I have one that was made by Peter as well and have it on display when I do my ice cream programs. The tin that is prepared today just does not seem to hold up to the salt and ice. Susan Thanks Erica for the question and comments!
The receipt is one of Mr. Borella’s I use a pewter sabotiere. I have one that was made by Peter as well and have it on display when I do my ice cream programs. The tin that is prepared today just does not seem to hold up to the salt and ice.

Susan

]]> By: Midwife1753 http://hearttohearthcookery.wordpress.com/2009/07/05/royal-cream-ice/#comment-3 Midwife1753 Sun, 05 Jul 2009 15:51:04 +0000 http://hearttohearthcookery.wordpress.com/?p=86#comment-3 Hi Susan,, the Royal Cream Ice sounds yummy. Where is the receipt from? And what do you use to make your ice cream? I have used a sabotier (sp?) from Goosebay that worked well but don't have access to it any more. Great blog! Erika keller Hi Susan,,
the Royal Cream Ice sounds yummy. Where is the receipt from? And what do you use to make your ice cream? I have used a sabotier (sp?) from Goosebay that worked well but don’t have access to it any more.
Great blog!
Erika keller

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