3 POINTS ON ICE BISCUITS

 1. Egg yolks mixed with sugar, whipped in water bath untill the mixture has doubled in volume,

2. Whipped cold, blended with Italian meringue mixture, whipped cream and flavouring, placed in rectangular mould having several departments to hold various blends of ice, frozen in sharp freezing cabinet

3. After freezing cut in vertical slices and kept in deep freeze untill required