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Make this beautiful Victorian ice cream bombe with its cluster of garnishing ices. Or have a go at making some of the other ices below.

Melon Ice

A Princess Melon Bombe on an ice border surrounded by garnishing ices.

Click the ice cream to find out more

A nineteenth century precursor of Baked Alaska Pudding. Click to find out more about this remarkable ice.

 

An ice cream egg in a nougat egg cup! Robin Weir informs us that ice cream eggs were served at the celebrated Cafe Procope in Paris. The nougat used in moulds of this kind was made from chopped almonds and boiled sugar. There are also pewter ice cream moulds in the form of ostrich eggs with matching spherical moulds to make the yolks.

Click to see more about asparagus shaped ices

If you thought that an ice cream made in the form of an egg was a novelty, pass your cursor over the Victorian pewter mould above, to find out what it was used for. Click to find out more

Pillar Ice

This is a Victorian Pillar mould, by far the most popular type of ice cream mould in nineteenth century England. Click it to see much more on ice creams.

Cheeses, syllabubs, possets and ices. Learn how to make some of the great forgotten foods of the English dairy tradition. Turn out flummery from rare eighteenth century wooden moulds. Or mould an ice cream in the form of a pair of flirting doves or a stunning basket of fruit. Make a seventeenth century syllabub by milking a cow, or with a 1740s syllabub pumping engine!

An ice made in a fruit top squat pillar mould.

Dairy Foods and Ices Course Outline

SATURDAY

10 am - Welcome and introduction to the course by Ivan Day. How to use sorbetieres, spaddles and early ice cream machines. Using pewter and copper ice cream moulds.

10.45 -13.00 - Neapolitan and French influences. Make sorbetto aurora with candied pumpkin and pinenut comfits. Eighteenth century English ice creams parmesan cheese cream ice, bergamot water ice and burnt filbert cream ice.

13.00 - 14.00 - Lunch

14.00 - 15.30 - Make Victorian moulded ices and bombes.

15.30 - 15.45 - Tea

15.45 - 17.00 - Continue making moulded ices.

17.00 - 20.00 - Free

20.00 - Historic Dinner at Wreay Farm featuring your moulded ices.

SUNDAY

10.00 - 10.45 - Flummery made in eighteenth century wooden moulds. Possets and posset pots.

10.45 - 13.00 -Punch romaine and other frozen punches.

13.00 - 14.00 - Lunch

14.00 - 17.00 Syllabubs - including an opportunity to make syllabub by milking a cow directly into the syllabub pot - not for the faint hearted! Wooden cows and syllabub pumping engines.

The result of a hard day's ice cream making. These nineteenth century moulded ices were made on a very special Historic Food Ices course attended by ice cream experts Robin Weir and John Gauder. Photo: John Gauder

 

 
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