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| 2 quarts |
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Milk |
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| 1 pint |
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Whipping cream |
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| 4 cups |
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Sugar |
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| 3/4 cups |
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Lemon juice or frozen fresh lemon juice |
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| 1-1/2 tsp |
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Lemon extract |
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| Dissolve sugar with some of the milk. Add the remaining ingredients and freeze. |
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| Yield: 4 quarts |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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