Lemon Ice-cream. ✠
1 quart cream.
2 lemons—the juice of one and the grated peel of one and a half.
2 cups of sugar.
Sweeten the cream, beat the lemon gradually into it, and put at once into the freezer. Freeze rapidly in a patent freezer, or the acid is apt to turn the milk.
You may make orange ice-cream in the same way.