Lemon Cream Ice

Ingredients

• four lemons
• a pint of new milk or single cream
• 4oz. of sugar
• the yolks of five or six eggs
• half a gill or so of whipped cream

Method

1. 1

   Peel the lemons, boil the rind with milk and sugar, strain onto egg yolks, cook until thick, cool, add lemon juice, and freeze, adding whipped cream when thick.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.

Lemon Cream Ice. — Peel off the rind of four lemons very thinly, and boil this with a jjint of new milk or single cream, and 4oz. of sugar, for eight or ten minntes ; then strain it on to the yolks of five or six eggs, and cook in the usual way till it thickens ; PLAIN ICES, CREAM AND WATER 27 tammy or sieve it, and when cool stir to it the strained juice of the lemons and freeze, adding half a gill or so of whipped cream to the mixture, when frozen as thick as stiff batter, and finish. Liqueur Ices. — These are made by adding two wineglassfuls or more of any good hqueur to taste, to a pint of rich custard or whipped cream, finishing in the usual way. A more economical form is to use a gill of liqueur syrup to the pint of custard, which must, however, not be quite so sweet as usual on account of the syrup. Marmalade Cream Ice. — This is a nice and rather uncommon ice, and is, moreover, an economical one. To a pint of ordinary custard add a gill of orange or lemon mannalade, together with a dessertspoonful each of orange and lemon juice, and freeze. Mulberry Cream Ice. — Crush one pound of mulberries in a mortar with 6oz. to 8oz. of sugar, the juice of a lemon, and a few drops of carmine; mix with a pint of cream or custard, and finish as before. This can also be made with mulberry syrup, adding four good tablespoonfuls of the syrup to half a pint of custard, or whipped cream to taste. Neapolitan Ices. — These are simply two or more kinds of ice, first frozen to a stiff batter, and then arranged in layers in a square, brick-shaped mould made for the purpose, which is then set in the ice cave for two hours or so, turned out, and served, sliced down (so as to show the stripes of colour), either in a circle or in little lace papers. Nut Cream Ices. — For this have either a rich custard or the angel ice previously given, and freeze 28 ICES. to a stiff batter ; then stir into it from 2oz. to foz. of shelled, blanched, and chopped nuts of any kind, almonds, walnuts, filberts, cocoanuts, or pistachio, as you please. If yon brown the almonds after shredding them, they are a delicious addition to caramel ice, which should, however, be flavoured with a little almond essence. A very good imitation of pistachio nut ice can be made with almonds, if stirred into a rich custard, coloured a faint green with vegetable greening, and flavoured with orange flower water, and a very little almond essence. Orange Cream Ice. — The simplest way to make this is like the lemon cream previously given, only allow- ing one lemon (peel and juice) to every six oranges. Orange (Tangerine) Cream Ice.— Eub off the rinds of some six or eight nice fresh Tangerine (or Mandarine) oranges on to 6oz. of loaf sugar, and stir it into a pint of single cream just brought to the boil ; then when this is cool add the juice of the oranges and a little extra sugar if needed, and freeze in the usual Avay, adding about three-quarters of a pint of stiffly whipped cream and a liqueur- glassful of cura9oa liqueur or syrup (or better still Mandarine liqueur), and finish freezing. Ordinary oranges can be treated in the same way, but are, of course, not as delicate as the Tangerines. Orange (Flower -water) Cream Ice. — To a pint of single cream add 3oz. caster sugar, a gill of orange- flower water, a teasjjoonful of vanilla essence and a spoonful or two of maraschino, partly freeze this, then stir into it crystallized rose and orange-flowers, about loz. of each, and serve. PLAIN ICES, CPE AM AND WATER. 29 Peach Cream Ice. — Cook some peaches in sugar and water synip till soft enough to pulp, adding to them their kernels blanched, then pulp it all through a sieve, add the juice of a lemon, and when cool stir into it one and a half pints of new milk or single cream

Cook this with the app: pantry check, scaling, and the assistant.