Lemon Ice Cream 3 lg Egg Yolks
14 oz Sweetend Condensed Milk
1/2 c Lemon Juice
Yellow Food Coloring (Opt.)
2 c Whipping Cream
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. Lemon Ice Cream printer friendly version located here.
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