Lightly Lemon Ice Cream

         Yield: 1 Servings
Categories: Frozen, American, Ice cream, Desserts

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