RECIPE: Lemon Ice

By: Mrs. N R Spencer “Favorite Recipes: Compiled by the Ladies of the Cosmos Society of the Bradley Methodist Episcopal Church” (Greenfield, Indiana) 1920s

This extremely refreshing frozen treat in a variety of flavors was featured no less than six times by the Ladies of the Cosmos Society with various flavors in the Favorite Recipes book, which drew me to it. I had to see what all the fuss was about. The result is a sort of no-churn sherbet, with refreshing lemon flavor and a creamy cool texture. This recipe is very customizable. If you like, substitute the total amount of juice with any other fruit juice to make a variation.

INGREDIENTS

3 lemons, juiced (approximately 1 cup)

2 oranges, juiced (approximately ½ cup)

1¾ cups sugar

1 quart whole milk or half and half

2 eggs, white only

METHOD

Dissolve the sugar in the juice of the fruit, then let this stand at least 2 hours and this will form a thick syrup. Mix the milk and syrup together in freezer-proof container and freeze for at least 2 hours. After freezer mixture is partially frozen, beat 2 egg whites to stiff peaks. Remove container from freezer and, using a whisk, fold beaten egg whites into juice mixture. Place back in freezer and allow to freeze completely.