268 CREAMERY BUTTER MAKING 



Lemon Ice Cream. In making lemon flavored ice 

 cream use the best paper-wrapped lemons, free from any 

 signs of decay. Wash the lemons lightly in cold water 

 and grate off the outer, yellowish portion of the rind, 

 being careful not to grate off any of the white por- 

 tion which is very bitter. Mix the grated rind with 

 sugar, using one ounce of sugar for each lemon rind. 

 Next cut the lemons in two and squeeze out the juice, 

 removing any seeds that may have dropped in from the 

 squeezer. Mix the juice with the sugared rind and add 

 orange juice to the mixture, using one orange to every 

 five lemons. Allow the mixture to stand for about one 

 hour, stirring it occasionally, and then strain. Use at 

 the rate of one and one-half gills (4 gills = I pint) per 

 gallon of cream. The flavor may be beaten into the cream 

 after it is frozen, or it may be added when the cream is 

 partially frozen. The latter is the more convenient 

 method, since the paddles in the freezer will accomplish 

 the mixing. 



In making lemon ice cream, use at the rate of two 

 pounds of sugar per gallon of cream, instead of one and 

 three fourths as for vanilla ice cream. In other respects 

 the cream is treated and handled the same as in making 

 vanilla ice cream. 



Packing Ice Cream. Cream that is to be retailed 

 within a day after freezing should be packed into one- 

 quart, two-quart, one-gallon, or larger, packing cans im- 

 mediately after freezing. The packing cans should be 

 clean, sterile, and cool when the cream is packed into them. 

 Fill them by means of a large spoon or dipper, thoroughly 

 packing the cream so as to leave no air spaces. Put 

 the cover on securely and thoroughly coat the edge with 



