Lemon Cream Ice

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Peel off the rind of four lemons very thinly, and boil this with a pint of new milk or single cream, and 4oz. of sugar, for eight or ten minutes.
  2. Strain it on to the yolks of five or six eggs, and cook in the usual way till it thickens.
  3. Tammy or sieve it.
  4. When cool stir to it the strained juice of the lemons and freeze.
  5. Add half a gill or so of whipped cream to the mixture, when frozen as thick as stiff batter, and finish.
Original Text · last edited 4 days ago
Lemon Cream Ice.—Peel off the rind of four lemons very thinly, and boil this with a pint of new milk or single cream, and 4oz. of sugar, for eight or ten minutes; then strain it on to the yolks of five or six eggs, and cook in the usual way till it thickens; tammy or sieve it, and when cool stir to it the strained juice of the lemons and freeze, adding half a gill or so of whipped cream to the mixture, when frozen as thick as stiff batter, and finish.
Notes
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