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Lightly Lemon Ice Cream

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Title: Lightly Lemon Ice Cream
Categories: Frozen, American, Desserts, Ice cream
Yield: 1 Servings

3 c Sugar
4 c Milk
2 c Whipping cream
1 c Half-and-half
1/2 c Grated lemon rind
3/4 c Fresh lemon juice
2 Egg whites, beaten

Easter. Combine sugar, milk, whipping cream, half-and-half, and lemon
rind. Pour lemon juice over milk mixture; beat well. Fold in beaten
egg whites. Pour mixture into freezer can of a 1-gallon hand-turned
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 12-97

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