2 pints of cream.
2 cups of sugar.
2 lemons—juice and grated peel.
2 tablespoonfuls of brandy.
Sweeten the cream and beat in the lemons gradually, not to curdle it;
add the brandy and freeze in a patent freezer, or by turning quickly.
In turning the freezer, open twice during the operation, to stir and
beat the contents smooth.