|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.