Recipe - Lightly Lemon Ice Cream

3 cup Sugar
4 cup Milk
2 cup Whipping cream
1 cup Halfandhalf
One half cup Grated lemon rind
Three fourths cup Fresh lemon juice
2 Egg whites, beaten

Easter. Combine sugar, milk, whipping cream, halfandhalf, and lemon rind.
Pour lemon juice over milk mixture; beat well. Fold in beaten egg whites.
Pour mixture into freezer can of a 1gallon handturned or electric
freezer. Freeze according to manufacturer's instructions. Ice cream may be
ripened for 1 hour, if desired. Yield:
1 gallon.

Posted by Fred Ball to the Fidonet National Cooking echo 1297

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 29, 98