Chapter XXI · Ices and Sherbets · No. 2756
2756—Tea Ice-cream
Add one pint of very strong tea to one and a half pints of boiled milk, and make the preparation in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2756, p. 791. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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