Title: Lemon And Toasted Coconut Ice Cream
Categories: April 1990
Yield: 1 servings

3 lg Eggs
1 1/2 c Sugar
2 1/2 c Half-and-half
1 c Fresh lemon juice; (3 to 4
-lemons)
1 tb Freshly grated lemon zest
1 c Sweetened flaked coconut;
-toasted lightly and
; cooled

In a bowl with an electric mixer beat the eggs with the sugar and a pinch
of salt until the mixture is thick and pale. Beat in the half-and-half, the
lemon juice, and the zest. Freeze the mixture in an ice-cream freezer
according to the manufacturer's instructions, adding the coconut during the
last 10 minutes of freezing.

Makes about 1 1/2 quarts.

Gourmet April 1990

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Converted by MM_Buster v2.0l.