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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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