Lemon Ice Cream

Ingredients

• two fair-sized lemons
• a pint of fresh milk
• three pints of pure cream
• three-quarters of a pound of sugar
• the whites of a few eggs

Method

1. 1

   Pare off the rinds of the lemons very thin and boil them in a pint of fresh milk.

2. 2

   Squeeze the juice from the lemons.

3. 3

   In a freezer, combine three pints of pure cream with the seasoned milk and dissolved sugar.

4. 4

   Strain in the lemon juice.

5. 5

   Add egg whites during freezing.

6. 6

   Taste and adjust lemon juice and sugar as needed.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 96. The excerpt below is the record exactly as published.

two fair-sized lemons, pare off their rinds very thin, and put them on the fire to boil in a pint of fresh milk ; squeese the juice from the lemons; put into your freezer three pints of pure cream, and then strain into it the pint of seasoned milk, in which has been dissolved three-quarters of A pound of sugar ; lastly, strain the juice, and do not be alarmed if the milk curdles, for the process of freezing will restore it to its first condition. We have moreover seen cream that had really turned to bonny-clabber, when seasoned and frozen, answer just as well as if it had been perfectly sweet. This is especially the case when flavored with lemon. Ice-cream should always have rather more sugar allowed in the first instance than taste requires, because it loses in sweetness from being frozen. We do not recommend essence of lemon to be used at all in flavoring ice-cream, for it is not delicate enough to take the place of the fresh fruit. Add the whites of a few eggs

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