Stir into a quart of rich, perfectly sweet cream, two cupfuls of sugar, and when it is dissolved, pour into a patent freezer. When the crank turns so stiffly that you know the work is half-done, open the freezer and add the juice of two lemons and the grated peel of one and a half. Do it quickly, replace the cover, and turn fast for awhile lest the acid should curdle the cream.

You can treat frozen custard in the same way, adding the lemon mid-way in the freezing.