Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Whole milk -grated
6 Egg yolks 2 tb Lemon juice
2/3 c Sugar 1/4 c Lemonade concentrate --
1 ts Lemon extract -undiluted
3 Lemon -- zest, finely

Heat the milk to a boil in a heavy saucepan. Then cover the pan and
remove it from the heat. Whisk the egg yolks and sugar together in a
bowl until thick and light. Slowly pour the hot milk into the egg
mixture, whisking constantly. Return the mixture to the saucepan and
cook over low heat, stirring with a wooden spoon, until it has
thickened slightly and coats the back of a spoon. Do not allow it to
boil. Stir in the lemon extract, zest and juice. Allow the custard
to cool to room temperature. Then refrigerate it, loosely covered,
until chilled, a minimum of 3 hours. Freeze the mixture in an ice
cream maker according to manufacturer's

directions just until it has begun to set. Then add the lemon
concentrate and continue freezing until it is set. Cover and freeze
in the freezer for at least 1 hour before serving.

Recipe By : New Basics Cookbook

From: Meg Antczak Date: 10-19-95 (20:42) (159)
Fido: Cooking

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