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.
Pine-apple Ice-cream. ✠
- 1 quart of cream.
- 1 large ripe pine-apple.
- 1 lb. powdered sugar.
Slice the pine-apple thin, and scatter the sugar between the slices. Cover it, and let the fruit steep three hours. Then cut, or chop it up in the syrup, and strain it through a hair sieve or bag of double coarse lace. Beat gradually into the cream, and freeze as rapidly as possible.
You may, if you like, reserve a few pieces of pine-apple, unsugared, cut into square bits, and stir them through the cream when half frozen.
Peach Ice-cream ✠
Is very nice made after the preceding receipt, with two or three handfuls of freshly cut bits of the fruit stirred in when the cream is half frozen.