Title: Frozen Graham Custard
Categories: Dessert
Yield: 8 Servings
| 2 | | Eggs |
| 1 | ts | Vanilla |
| 1 1/3 | c | Evaporated milk, chilled |
| 1/2 | c | Sugar |
| 2 | ts | Lemon juice |
| 3/4 | c | Graham cracker crumbs |
Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray
with half the graham cracker crumbs, reserving the remainder for topping.
Beat eggs. Add sugar and vanilla. Continue beating until sugar is
dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
egg mixture, pour at once into freezing tray and sprinkle remaining cracker
crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander
Perry