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