Ice Cream

1 quart of milk

1 ½ tablespoons arrowroot

Grated peel of 2 lemons

1 quart thick cream

Wet the arrowroot with a little cold milk, and add it to the quart of milk when boiling hot; sweeten it very sweet with white sugar, put in the grated lemon peel, boil the whole, and strain it into the quart of cream.  When partly frozen, add the juice of the two lemons.  Twice this quantity is enough for thrity-five persons.  Find the quantity of sugar that suits you by measure, and then you can use this every time, without tasting.  Some add whites of eggs; others think it is just as good without.  It must be made very sweet, as it loses much by freezing.  

From The Ladies of Hyde Hall – Anna Maria Gregory Clarke’s Time (1853 to 1872)