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.
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