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Easy
This recipe serves six people.
Lately, this kind of ice cream has become popular at fancy dinner parties. It is usually served before the roasted meat course, because it aids digestion and prepares the stomach to receive the remaining courses.
Boil 250 grams (about 8-⅘ ounces) of the sugar in 4 deciliters (about 1-⅔ cups) of water with a little lemon and orange peel. Remove from the fire and squeeze the juice of the oranges and lemons into the syrup. Strain the mixture through a cloth, and pour it into the ice cream maker to freeze.
Put the remaining 200 grams (about 7 ounces) of sugar in the remaining 1 deciliter (about ⅖ of