Biscuit Ice Cream is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic custard ice cream with Naples biscuits, Ratafia biscuits, lemon zest, mixed spice and syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Biscuit Ice Cream.
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This is a classic recipe for a Victorian version of Biscuit Ice Cream that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT ICE CREAM.—Break six eggs into a stewpan, and beat them with a wooden spoon ; add a pint of cream, the peel of one lemon, tow gills of syrup, and a little spice ; boil it till it begins to thicken, stirring constantly ; crumble some Naples and ratafia biscuits into it, and pass the whole through a sieve ; turn into a mould, and place in ice. Eggs, 6 ; cream, 1 pint ; lemon, 1 peel ; syrup, 2 gills; spice, to taste ; Naples and ratafia biscuits, sufficient.
Whisk together the eggs, cream, lemon zest, syrup and spice in a bowl. Turn into a heavy-based pan and cook, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking constantly, until the mixture begins to thicken. Crumble in the biscuits then take off the heat and pass the mixture through a fine-meshed sieve.
Allow to cool then churn in your ice cream maker, according to the manufacturer's instructions, until set.
Eggs, 6 ; cream, 1 pint ; lemon, 1 peel ; syrup, 2 gills; spice, to taste ; Naples and ratafia biscuits, sufficient.