Lemon Ice Cream

for the last days of summer.
A useful standby to have in the freezer for unexpected visitors

Ingredients
6 eggs
8 ozs caster sugar
2 lemons
¼ pint whipping cream

Beat the egg yolks, sugar and lemon juice until thick and frothy
Stir in the grated lemon rind.
Fold in the stiffly beaten egg whites.
Lastly fold in the lightly whipped cream
Pour into a bowl or individual ramekin dishes and freeze.

A great favourite with grandchildren!

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May, 2008

Lemon Ice Cream