Lemon Ice Cream

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Title: Lemon Ice Cream
Categories: Ice cream
Yield: 12 servings

3 ea Large Egg Yolks 1 x Yellow Food Coloring (Opt.)
14 oz Sweetend Condensed Milk 2 c (1 pt) Whipping Cream
1/2 c Lemon Juice

Whip Whipping Cream and set aside.
In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
orated milk), lemon juice and food coloring if desired. Fold in whipped
cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover,
freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce.

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