Lemon Ice Cream

Preparation info

  • 6–8

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 8 egg yolks
  • ½ lb. castor sugar
  • juice of 2

Method

Set the refrigerator at coldest temperature. Beat the egg yolks until very thick. Add the sugar and beat again. Stir in the lemon juice. Add the half-whipped cream carefully. Pour into the tray and freeze ½ hr. Remove, stir and continue freezing for another 1½ hr.