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!

[ Back to the kitchen ] [ Back to In and out of Doors ]

May, 2008

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