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Lemon Ice Cream

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Ingredients:

1/2 cup light brown sugar
1/2 cup boiling water
1 cup granulated sugar
1/3 cup lemon dessert
3 cups rich sweet milk
1 cup cream
2 eggs

Directions:

Add boiling water to the brown sugar, let boil 2 minutes and cool. Beat the egg yolks, add the white sugar and mix thoroughly. In a saucepan place 1/3 cup lemon dessert (shake can vigorously before measuring). Add the milk, stir the mixture. When entirely cold, fold in whipped cream and stiffly beaten egg whites. Freeze. Or place in the freezing tray 6 hours and stir every 45 minutes for three times.

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