Lemon Ice Cream

Ingredients

• 6 pounds ice
• 2 pounds coarse sea salt
• cream (amount not specified)

Directions

1. Place a covered tin pail in a larger wooden pail for freezing.

2. Pound ice in a gunny-sack into lumps the size of hickory nuts.

3. Layer 3 inches of ice at the bottom of the pail, followed by a thick layer of salt.

4. Pack the layers firmly and turn the pail briskly for 5 minutes.

5. Remove the cover, stir the cream from the bottom and sides, then replace the cover.

6. Turn again for 5 minutes, dipping out accumulated water as needed.

7. As the cream thickens, scrape it from the sides and beat it hard for smoothness.

8. Continue turning until the cream is well set.