|Sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||3 , beaten|
|Lemon juice||1 1⁄2 Cup (24 tbs)|
|Lemon rind||1 Teaspoon, grated|
|Heavy cream||2 Cup (32 tbs), whipped|
Turn refrigerator control to coldest setting.
In top part of small double boiler mix cornstarch, salt, and sugar.
Cook over boiling water for about 15 minutes, stirring frequently.
Pour slowly over egg yolks, stirring constantly.
Mix well and return to double boiler; cook for 1 minute, stirring.
Add lemon juice and rind, and chill.
Fold in cream.
Pour into refrigerator trays and freeze until firm.
Serving size: Complete recipe
Calories 2916 Calories from Fat 1735
% Daily Value*
Total Fat 197 g303%
Saturated Fat 119.1 g595.3%
Trans Fat 0 g
Cholesterol 1235.5 mg411.8%
Sodium 1754.5 mg73.1%
Total Carbohydrates 287 g95.5%
Dietary Fiber 2.3 g9.1%
Sugars 221.5 g
Protein 26 g51.6%
Vitamin A 160.2% Vitamin C 296.1%
Calcium 66.1% Iron 9.8%
*Based on a 2000 Calorie diet