| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
1 |
Servings |
INGREDIENTS
| 4 |
|
Lemons; juice of |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
qt |
Cream |
| 1 |
ts |
Lemon peel |
|
|
Boiling water |
| 1 |
pt |
Milk; scalded |
INSTRUCTIONS
Add lemon juice to 1 cup sugar and enough boiling water to cover. Stir
until sugar is dissolved. Set this aside. Custard: Place eggs and 1 cup
sugar in top of double boiler. Stir while adding scalded milk. Cook until
smooth. Cool. Combine lemon mixture with custard, then add cream. Freeze in
ice cream freezer.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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