Lemon Ice Cream

Ingredients

• Juice 6 lemons
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 tin evaporated milk
• 2 egg whites

Method

1. 1

   Mix lemon juice, sugar, and salt.

2. 2

   Slowly add to milk.

3. 3

   Start to freeze, and when mixture is mushy, fold in the stiffly beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 116. The excerpt below is the record exactly as published.

4 TEASPOON SALT ^2 CUP COLD WATER I CUP WmPPING CREAM I CUP HOT MILK }4 CUP POWDERED SUGAR }^ CUP SUGAR I>^ TEASPOONS VANILLA Sprinkle gelatin over surface of cold water; add hot milk, sugar and salt; stir until gelatin dissolves; let cool until it begins to thicken; then whip until light. Whip cream until stiff, add powdered sugar and vanilla; fold into whipped gelatin. Put into ice trays and freeze; stir once, after freezing for an hour. When we moved to the country last Spring, no one in the Brown family was sorry to exchange the little apartment kitchen, with its 2o6 MOST-FOR-YOUR-MONEY COOK BOOK electric refrigerator, for a real kitchen and an old-fashioned icebox. For less than a dollar we bought a freezer which makes two quarts of ice cream in a jiffy, with a minimum of ice and salt. On hot days we have had our own frozen desserts which cost no more, even when made entirely of cream, than the blown-up counterfeits sold by local purveyors. We can buy a quart of cream — but no less than a quart — from our milkman at the wholesale price, around 60^. Then we add a pint of something to it, and the mixture swells to two quarts in freezing. That pint of something may be one cup of crushed fruit and one cup of the same fruit, but cut up — not crushed — peaches, berries, bananas, or canned pineapple. The crushed fruit is mixed with the cream, then sweetened to taste, and the cut-up fruit, first sweetened, is put into the freezer when the mixture has begun to congeal. If no suitable fruit is at hand, we just add a tin of evapo- rated milk instead, to make up the proper bulk, sweetening and seasoning as we like. Such ice creams as these are rich in butter fat, and the expense of them can be charged up to the nourishing part of the meal. But since we eat frozen desserts for their comfort-giving coolness rather than for nourishment, a frozen custard answers the same purpose at smaller cost, and has a quality all its own, except when it's made in one of those fraudulent Coney Island contraptions, which use more air than any other ingredient. FROZEN CUSTARD 2 TINS EVAPORATED MILK I CUP SUGAR 2 CUPS WATER j4 TEASPOON SALT 1}4 TABLESPOONS FLOUR I EGG lj4 TEASPOONS VANILLA Mix I tin evaporated milk with i>^^cups water. Blend flour with 5^ cup water until no lumps remain; pour into thinned milk through a sieve; add sugar and salt; bring to boiling point, stirring constantly; then cook 5-10 minutes in double boiler. Beat egg with a little evaporated milk until well mixed; add, stirring until it thick- ens slightly. Take from fire before egg can curdle. Cool and chill. When ready to freeze, add remaining evaporated milk and vanilla. FROZEN DESSERTS IQ-J If a vanilla bean is used — and the difference of flavor is worth it — cut off two inches of bean and cook with the custard, saving the cooked bean to use again several times. LEMON ICE CREAM JUICE 6 LEMONS yi TEASPOON SALT lyi CUPS SUGAR 1 TINS EVAPORATED MILK 2 EGG WHITES

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