2 egg yolks
1/4 c. sugar
1/4 c. lemon juice
1 qt. vanilla ice cream

SAUCE:

1/4 c. sugar
2 tsp. cornstarch
1/2 c. water
3 tsp. sherry
1 tbsp. lemon juice
1/4 tsp. grated lemon rind
2 tsp. butter
Dash of nutmeg

In top of a double boiler or a heavy saucepan, beat egg yolks. Beat in sugar and lemon juice. Cook over low heat, stirring constantly, until thickened. Cover and chill. Meanwhile, allow ice cream to soften slightly. Spoon ice cream into a 5 to 6 quart mold, leaving a hollow in the center. Spoon in lemon mixture. Cover with foil. Freeze 2 hours or until firm. Just before serving time, prepare lemon sherry sauce. In saucepan, combine sugar, cornstarch, 1/2 cup water, and sherry. Stir over heat until thickened. Remove from heat. Blend in lemon juice, grated lemon rind, butter, and nutmeg. Unmold onto serving dish. Slice into wedges. Spoon warm lemon-sherry sauce over each serving.