Lemon Ice-cream

Ingredients

• two quarts sour cream
• one of sweet cream
• pound and a half sugar
• juice of one lemon
• rind of two lemons
• yolks of six eggs

Method

1. 1

   To sour cream, add sweet cream, sugar, lemon juice, and steep lemon rind in sweet cream.

2. 2

   Strain, cool, and freeze.

3. 3

   Alternatively, make a custard with cream, egg yolks, and sugar.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 299. The excerpt below is the record exactly as published.

juice of one lemon and pint cream, whipped. Harlequin Ice-cream, — ^This is any three ice-creams wished arranged in layers, as illustrated, in the Brick mold ; vanilla, pistachio X^ ^^'im^iw^ '^"^^ ^^^ strawberry are used together, or choco- ^^^^^^^SJ^^^a* late, strawberry and vaniUa, or almond, h^^^H|^^^^HhK| or any nut or fruit cream, or a water-ice E^Sip^ESBESB^ ^ ^^^^ ^"^^ ^^® layer. The mold is thea ^'^^^^^^?m?=^ bound and packed as directed. Hickory-nut Ice-cream, — A pound hickory-nut kernels, two cups sugar, quart cream. Pick over the kernels carefully for pieces of shell, then pound in a mortar with a little sug^ and water added. Put two tablespoons of the sugar over fire without water, stir con- stantly till melted and browned, add a little water to dissolve it, then add to cream with the sugar and nut paste and freeze. Jam Ice-cream. — Prepare one pound of jam as directed, add one and a quarter pints cream, mix well and strain, freeze, and when partly frozen aad iuice of one lemon. .Apricot, Raspberry, etc.^ are very nice made in this way. KentucTcy Ice-cream, — Make a half gallon rich boiled custard, sweeten to taste, add two tablespoons gelatine dissolved in a half < cup cold milk ; let the custard cool, put it in freezer, and as soon as it Degins to freeze add one quart cream, whipped, and just before serving one pound raisins and one pint strawberry preserves. Blanched almonds or grated cocoa-nut are additions. Some pre- fer currants to raisins, and some also add citron chopped fine. Italian Ice-cream, — ^Whip three pints cream and add to it three-quarters pound best pulverized sugar and tablespoon vanilla ; freeze, and when frozen and ready for packing stir carefully into it the following : Half teacup granulated sugar, cooked in quarter pint water till it "threads" when a little is taken up on a spoon, or will become as soft wax when tested in cold water ; then pour it slowly ICES AND ICE-CREAM. 857 over the well-frothed whites of two eggs, pouring with the left hand and^ beating constantly with the right, as in making Boiled Icing, till it is cold. After stirring into frozen cream, cover and pack as directed, or the cream may be cooked instead of whipped. For Italian Custard Ice-cream, cook the cream with two teacups gran- ulated sugar, yolks of nine eggs ; strain, cool, add the vanilla, ueeze and finish as above. For Whipped Ice-cream, whip quart cream, add two-thirds pint pulverized sugar and half tablespoon vanilla ; freeze as directed. Any other flavoring may be used. Lemon Ice-cream, — To two quarts sour cream that has soured quickly, take one of sweet cream, pound and a half sugar, the juice and rind of one lemon ; cut the rind thin, and steep it ten or fifteen minutes in half a pint of the sweet cream over boiling water ; strain, cool, and add to the rest, and freeze ; or make a custard of one quart cream, yolks of six eggs and three and a half teacups sugar, (reserving six tablespoons, two lor preparing the zest, as in Saratoga Ice-cream, and four to mix with the juice, obtained as directed, of three lemons and one small orange ;^ let boiL strain, cool and freeze : To grated rind of two lemons

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