The Book of Ices

8 recipes resurrected from The Book of Ices — each published with its full origin story, era, and historical context.

Chateaubriand Bombe (Bombe à la Chateaubriand)

A classic Victorian ice cream bombe with two contrasting layers: a green-tinted vanilla and orange-flower water ice cream folded with whipped cream, and a rich praline-flavoured…

Apple Cream Ice (Crème de Pommes)

A delicate Victorian-era frozen dessert made from spiced apple purée blended with sweetened cream and set with gelatine. Light, fruity, and elegantly flavoured with cinnamon, le…

Apple Ice Water (Eau de Pommes)

A delicate Victorian-era frozen water ice made from stewed apple purée scented with lemon and cinnamon, lightly set with gelatine and frozen to a refreshing, sorbet-like consist…

Cherry Cream Ice (Crème de Cerises)

A Victorian cherry cream ice made by simmering fresh cherries and their kernels in sugar syrup, then blending with custard or sweetened cream and a splash of kirsch before freez…

Bombe with Fruits (Bombe aux Fruits)

A classic Victorian ice bombe featuring a shell of chocolate ice cream filled with kirsch-spiked vanilla cream ice, whipped cream, and noyeau-soaked candied fruits. The finished…

Cranberry Ice Water (Eau de Cranberges)

A Victorian-era fruit sorbet made by cooking cranberries with citrus peel and sugar, then blending with fresh citrus juice and gelatine before freezing into a refreshing, jewel-…

Almond or Orgeat Cream Ice (Crème d'Amandes)

A delicate, fragrant almond cream ice made by pounding fresh blanched almonds with orange-flower water and almond essence into milk or cream, then folding through a rich custard…

Cinnamon Cream Ice (Crème de Cannelle)

A delicately spiced Victorian cream ice infused with cinnamon, bay leaf, and lemon peel, set with gelatine and enriched with egg yolks and sugar. This elegant frozen custard is…