Title: Lemon Ice Cream
Categories: Desserts
Yield: 12 Servings

3 Large Egg Yolks
1/2 c Lemon Juice
2 c (1 pt) Whipping Cream
14 oz 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 5-inch loaf pan or other 2-qt 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