Lemon Ice Cream

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

3 Large Egg Yolks
-
1/2 c Lemon Juice
-
2 c (1 pt) Whipping Cream
-Whip Whipping Cream and
-set aside.
14 oz Sweetend Condensed
-Milk
-Yellow Food
-Coloring (Opt.)

In large bowl, beat egg yolks, stir in sweetened condensed milk (not
evaporated milk), lemon juice and food coloring if desired. Fold in
whipped cream. Pour 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.

From: Sharon Stevens Date: 02-22-94

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