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      Title: Lemon Ice Cream
 Categories: Ice cream, Lemon
      Yield: 12 servings

      3 lg Egg yolks
    1/2 c  Lemon juice
      2 c  Whipping cream
     14 oz Can sweetened condensed
           - milk
           Yellow food coloring
           - (optional)

  Whip whipping cream and set aside. In large bowl, beat egg yolks,
  stir in sweetened condensed milk (not evaporated milk), lemon
  juice, and food coloring if desired. Fold in whipped cream. Pour
  into 9x5" loaf pan or other 2 qt container. Cover, freeze 6 hours
  or until firm. Serve with warm Blueberry 'N' Spice Sauce.

  Posted by: Sharon Stevens, Feb 22, 1994

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