Lemon ice cream #1

Yield: 1 Servings

Measure Ingredient
4 Lemons; juice of
2 cups Sugar
3 Eggs
1 quart Cream
1 teaspoon Lemon peel
Boiling water
1 pint 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.

MRS GILBERT BONNER (SUSIE)

BLACKTON, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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