| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | April 1990 | 1 | servings | |
INGREDIENTS
| 3 | lg | Eggs |
| 1 1/2 | c | Sugar |
| 2 1/2 | c | Half-and-half |
| 1 | c | Fresh lemon juice; (3 to 4 lemons) |
| 1 | tb | Freshly grated lemon zest |
| 1 | c | Sweetened flaked coconut; toasted lightly and |
| ; cooled |
INSTRUCTIONS
In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing. Makes about 1 1/2 quarts. Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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