Lemon Ice Cream
|Honey||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs), strained|
|Lemon extract||1⁄2 Teaspoon|
In a large bowl, beat together eggs and honey.
Add milk, cream, lemon juice, and lemon extract.
Beat for 1 minute.
Place in freezer until almost firm, 2 to 3 hours.Remove from freezer, and beat until smooth.
Return to freezer for 1 hour.
Remove from freezer, and beat again until smooth.
Pour into an 8 X 6 1/2 X 2 1/2-inch pan, and freeze until firm.