Title: Lemon Ice Cream
Categories: Dessert
Yield: 12 Servings

3		Large egg yolks
1/2	c	Lemon juice
2	c	Whipping cream
14	oz	Sweetend condensed milk
		Yellow food coloring (opt.)

Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce.

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