Lemon Ice Cream

Cookbook Category: Desserts

You say you don't have an ice cream freezer? This is an old-fashioned "still-freezing" recipe, and it does not require one. While probably not quite as smooth as ice cream made in an ice cream freezer, you will find it creamy and delicious.

3 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup fresh lemon juice
2 cups whipping cream, whipped
few drops of yellow food coloring (optional)

Whip the whipping cream, and refrigerate it until you have mixed up the remaininig ingredients.

In a large bowl, beat the egg yolks well, about 2 minutes. Then stir in the sweetened condensed milk and lemon juice. Optional food coloring may be added at this time. Gently fold in the whipped cream.

Pour mixture into a 2-quart casserole dish. Place in the freezer until firm around the edges, but still slushy in the middle, usually about 30 to 45 minutes.

Remove from the freezer and stir the partially frozen portions into the frozen portions with a wooden spoon. Return to the freezer until the mixture is again firm around edges. Repeat this step 1 or 2 more times until ice cream is uniformly frozen. Let the mixture soften slightly in the refrigerator before serving.