1. Separate the eggs.
2. Beat the egg-yolks and the sugar very well until thick. If you find the mixture hard to beat, add a little lemon juice and beat.
3. Grate the orange and lemon rind very finely and add.
4. Add the orange and lemon juices. Finally, add 225 grams (8 oz.) cream.
5. Pour the mixture into ice trays.
6. Set the refrigerator on the coldest position one hour in advance.
7. Put the ice-cream to set.
8. When it sets, take out the ice-cream in a bowl. Beat well.
9. Add the rest of the cream.
10. Beat the egg-whites stiffly.
11. Add the egg-whites to the ice-cream. Add colouring and flavouring as required. Mix well.
12. Pour the ice-cream into ice trays and follow the instructions for making refrigerator ice-creams, page 110.
Variations: Orange, Raisin and Rum Ice-Cream. Recipe as for orange ice-cream, but soak 75 grams (3 oz.) seedless raisins in the orange and lemon juice and 2 tablespoons of rum for 1 hour before making the ice-cream.
Orange Brandy Ice-Cream. Recipe as for orange ice-cream, but soak the grated orange rind and lemon rind in the orange and lemon juice and 3 tablespoons of brandy or Curacao for about 30 minutes before making the ice-cream.
Orange Chocolate Ice-Cream. Recipe as for orange ice-cream but add 75 grams (3 oz.) coarsely grated or chopped milk or plain chocolate when folding in the cream and egg-whites