The ultimate ice cream collection, from Victorian culinary heroine and "Queen of Ices," Agnes Marshall

A delightful addition to the Cookery Classics series, this book contains more than 100 ice recipes from Marshall's classic Victorian Book of Ices, first published in 1885 and cited as an inspiration by Heston Blumenthal. Delights include thirst-quenching ice creams, sorbets, mousses, and iced soufflés, with traditional flavors accompanied by such tempting recipes as burnt almond cream ice, tea cream ice, bergamot ice water, sorbet of peaches, maraschino mousse, chateaubriand bombe, plombière of strawberries, Muscovite of oranges, and, for the particularly adventurous, soufflés of curry a la Ripon. This edition also features culinary historian Barbara Ketcham Wheaton's annotations, updating each recipe for modern kitchens.