Evening Republican, Volume 19, Number 200, Rensselaer, Jasper County, 24 August 1915 — Lemon Ice Cream. [ARTICLE]

Lemon Ice Cream.

One quart sweet cream, yokes of six eggs, white of one egg, threefourths of a pound of sugar, juice of four lemons, Juice of' one orange, grated peel of three lemons. Mix the lemon and orange Juice together; add some of the sugar and boil in a double boiler. Strain to cool in a bowl and then add the peel. Let the mixture then stand an hour before freezing. In the meanwhile make a custard'of the cream, eggs and sugar, cooking this carefully in a double boiler and seeing that it does not curdle; let the custard cool, then freeze It for awhile, and after this mix in the fruit Juice and finish the freezing. Three or four whole eggs piny- he used instead of the six yolks.