Lemon Cream Ice for Little Norwegian Ices

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

one pint of new milk ↝ Milk, NFS [Milk, reduced fat]
four ounces of castor sugar ↝ Sugars, granulated [Sweets]
the very finely-chopped peel of two lemons that have been entirely freed from pith ↝ Lemon peel, raw [Fruits and Fruit Juices]
the raw yolks of eight eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the strained juice of two large or three small lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
half a wineglassful of Silver Rays (white) rum
half a pint of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Put in a stewpan one pint of new milk with four ounces of castor sugar and the very finely-chopped peel of two lemons that have been entirely freed from pith.
Bring to the boil, simmer for about five minutes, then strain it on to the raw yolks of eight eggs.
Return the mixture to the stove and stir it on the fire till thick, but the custard must not boil.
Rub it through a hair sieve or tammy cloth, put it aside till cold, then pour it into the charged freezer and freeze it to the consistency of a batter.
Add to it the strained juice of two large or three small lemons, half a wineglassful of Silver Rays (white) rum, and half a pint of whipped cream.
Refreeze, and fill any little fancy shapes with it.
Put them on the bottom of the charged ice cave for about one hour, then dip each separately into cold water, turn out, and use.

Original Text

Lemon Cream Ice for Little Norwegian Ices.—Put in a stewpan one pint of new milk with four ounces of castor sugar and the very finely-chopped peel of two lemons that have been entirely freed from pith; bring to the boil, simmer for about five minutes, then strain it on to the raw yolks of eight eggs; return the mixture to the stove and stir it on the fire till thick, but the custard must not boil; rub it through a hair sieve or tammy cloth, put it aside till cold, then pour it into the charged freezer and freeze it to the consistency of a batter; add to it the strained juice of two large or three small lemons, half a wineglassful of Silver Rays (white) rum, and half a pint of whipped cream; refreeze, and fill any little fancy shapes with it; put them on the bottom of the charged ice cave for about one hour, then dip each separately into cold water, turn out, and use.

Notes

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