Home › The Waldorf Kitchen › Ratafia Ice-Cream

Ratafia Ice-Cream

Put eight ounces of crushed ratafias into a saucepan, pour over two breakfast cupfuls of ratafia cream, add the yolks of half a dozen eggs and a little sugar, and stir well over the fire until the mixture is quite smooth and has the appearance of custard. Pass it through a fine wire-sieve into a freezer, work well, turn it into a mould packed in ice, and let it stay there until required. The ratafias should be crushed as fine as possible.