Lemon Ice Cream 4 Lemons; juice of
2 c Sugar
3 Eggs
1 qt Cream
1 ts Lemon peel
Boiling water
1 pt Milk; scalded
Add lemon juice to 1 cup sugar and enough boiling water to cover. Stir
until sugar is dissolved. Set this aside. Custard: Place eggs and 1
cup sugar in top of double boiler. Stir while adding scalded milk.
Cook until smooth. Cool. Combine lemon mixture with custard, then add
cream. Freeze in ice cream freezer.
Lemon Ice Cream printer friendly version located here.
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