Lemon Ice Cream

Ingredients

• two large juicy lemons
• three small ones
• one quart of cream
• half a pint of the sugar
• the pint of whipped cream

Method

1. 1

   Grate the rind and strain the juice of the lemons.

2. 2

   Put half a pint of sugar in hot cream.

3. 3

   Dissolve the other half in a little water and lemon juice, adding it when slightly frozen.

4. 4

   Add the juice slowly, being careful.

5. 5

   All creams should be frozen two hours before they are needed.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.

Lemon Ice Cream. Grate the rind and strain the juice of two large juicy lemons, or three small ones, to one quart of cream. Put half a pint of the sugar in hot cream. 1 86 The Queen Cook Book Dissolve the other half in a little water and lemon juice, adding it when slightly frozen. Add the juice slowly beting carefully. It will not require so much sugar if you use lemon extract. The flavor is different. All creams are lighter if you add the stiffly beaten whites of one or two eggs just before freezing. All fruits should be sweetened before mixing with the cold creams just before freezing. All creams should be frozen two hours before they are needed. CocoANUT Ice Cream. The same as ice cream No. i, adding nearly one pint of finely grated cocoanut to one quart of cream. Coffee Ice Cream. To one quart prepared cream, put one pint of strong coffee (the best Java or Mocha) well settled. It must be perfectly clear. One pint of sugar. In using fruits or coffee, use no other flavoring. Cook one teaspoon of corn starch in boiling coffee. Biscuit Glace. 4 yolks of eggs Y^ pint sugar 2 quarts whipped cream Beat well the yolks of eggs, add the sugar slowly, and vanilla to taste; scald three pints of cream in double boiler, stir in eggs and sugar, when cold add the pint of whipped cream

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