Recipe - Lemon Ice Cream

3 Large Egg Yolks
One half cup Lemon Juice
2 cup (1 pt) Whipping Cream
14 ounce Sweetend Condensed Milk
Yellow Food Coloring (Opt.)

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 5inch loaf pan or other 2qt containier. Cover,
freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce.

From "Real Lemon Recipe Collection", RealLemon Juice Company.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlemon.zip