Lemon Ice Cream

Servings: 12
Ingredients:

3 ea Large Egg Yolks
14 oz Sweetend Condensed Milk
1/2 c  Lemon Juice
1 x  Yellow Food Coloring (Opt.)
2 c  (1 pt) Whipping Cream

Whip Whipping Cream and set aside.
In large bowl, beat egg yolks, stir in sweetened
condensed milk (not evap- orated milk), lemon juice
and food coloring if desired. Fold in whipped cream.
Por into 9 x 5-inch loaf pan or other 2-qt
containier. Cover, freeze 6 hours or until firm.
Serve with warm Blueberry ‘N’ Spice Sauce.

—–