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Lemon Ice Cream

Rasp the yellow rind of two large fresh lemons upon half a pound of loaf sugar. Powder it, and strain over it the juice of one lemon. Add a quart of cream, stir until the sugar is dissolved, freeze, and serve. If milk has to be substituted for the cream, it may be enriched by the addition of the yolks of four eggs. It must then be stirred over the fire until it is boiling hot, and the juice must not be added until the liquor has cooled. Time, half an hour to prepare. Probable cost, 4s. if made with cream, 1s. if made with milk. Sufficient for rather less than three pints of cream.