Lemon Cream Ice

Ingredients

• 2 teacupfuls of caster sugar
• 1 gall. of cream
• 1 table-spoonful of Lemon extract
• two eggs
• 1 pint of milk

Method

1. 1

   Boil the milk; beat the sugar and flour together with the eggs, turn into the boiling milk, and stir for twenty minutes.

2. 2

   Pour into a basin and cool, then mix with sugar, Lemon extract, and cream.

3. 3

   Freeze and serve.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 293. The excerpt below is the record exactly as published.

2 teacupfuls of caster sugar; mix 2 breakfast- cupfuls of sugar in 1 gall, of cream, stir the Lemon-juice in slowly, whisk it to a froth, pour it into a freezing-pot, reserving a portion of the cream to pour in as it sinks in freezing. When the cream is frozen, put it into moulds, close them, and embed in ice. When ready to serve, dip the moulds in tepid water, wipe them, and turn the contents out on to a dish. (5) Boil 1 pint of milk; beat 1 teacupful of caster svgar and \ teacupful of flour together with two eggs, turn it into the boiling milk, and stir over the lire for twenty minutes. Pour it into a basin, and leave till cold, then mix with it another teacupful of svgar, 1 table-spoonful of Lemon extract, and lqt. of cream; put it in a freezer and work till frozen. Pill a fancy-shaped mould with the cream, place a piece of thick white paper over the ti p, put on the tin cover, and embed the mould in ice. When ready to serve, dip the mould in tepid water, wipe it, and turn the contents on to a fancy dish. (G) Boil 1 pint of water together with the strained juice of three Lemons and 14 breakfast-cupfuls of caster sugar for twenty minutes. Beat the yolks of eight eggs and 1 pinch of salt; pour the syrup in a basin, and stand it in a larger one containing hot water. Stir the yolks of the eggs into the syrup and beat rapidly for three minutes. Take the basin out of the boiling water, stand it in a pan of iced water, and heat until cold. Add the cream, pour all into a freezer, and work it till frozen. Finish as directed for Lemon Cream-Ice, No. 1. (7) Put in a stewpan 1| pints of milk or cream, 12oz. of sugar, the rinds of two Lemons rubbed on lumps of sugar, a small piece of cinnamon, 1 pinch of salt, and the beaten yolks of eight eggs; stir the preparation quickly over the fire till it thickens, but on no account letting it boil, pass it through a fine hair sieve into a freezing-pot, and freeze. Select some fancy ice-moulds, using a Neapc litan ice-spoon to fill them, close them when properly filled, and pack in ice. When ready to serve, dip the moulds in tepid water, wipe them, and turn the contents on to dishes. (8) Mix lqt. of milk with the well-beaten yolks of three eggs, 4lb. of caster sugar, the peel of half a Lemon, and. l°pint of thick cream; pour all into a lined stewpan, stir it with a silver spoon over a moderate fire till on the point of boiling, and strain through a fine hair sieve. Alien cold pour the cream into a freezing-pot, and freeze. Lemon-Cream Pies. — Line some small buttered plates with a good short-paste, and bake till lightly browned. Boil 1 pint of milk

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