Italian Cream. ✠

2 pints of cream.
2 cups of sugar.
2 lemons—juice and grated peel.
2 tablespoonfuls of brandy.

Sweeten the cream and beat in the lemons gradually, not to curdle it; add the brandy and freeze in a patent freezer, or by turning quickly. In turning the freezer, open twice during the operation, to stir and beat the contents smooth.