|Sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|20% light cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Beat eggs until slightly thick and lemon colored.
Mix in sugar and corn syrup.
Beat in peel, lemon and orange juices, cream and milk.
Pour into baking dish, 8x8x2 inches; freeze until mushy.
Pour into bowl; beat with rotary beater.
Return mixture to baking dish; freeze until firm.