Lemon Ice Cream
- 1 gallon cream
- 6 lemons, rubbed until soft & then grated
- Lemon peel
- Sugar
Tie the yellow lemon peel, which has been grated off, in a piece of coarse muslin. Cut each lemon into two equal parts and squeeze the juice from it. Strain the juice and soak the muslin bag of lemon peel in it, squeezing it frequently until it becomes highly flavored and colored by it. Add 8 ounces of sugar.
In sweetening the cream, allow 4 ounces of sugar to each quart. Pour the juice into it slowly, carefully stirring. Froth and freeze, reserving a portion of the cream to pour in as it sinks in freezing.
In sweetening the cream, allow 4 ounces of sugar to each quart. Pour the juice into it slowly, carefully stirring. Froth and freeze, reserving a portion of the cream to pour in as it sinks in freezing.
Submitted by Feb 5, 2010
15 min 30 min 45 min
15 min 30 min 45 min