2 eggs, beaten until lemon color
1/2 c. sugar
1/2 c. light corn syrup
1 c. whipping cream (1/2 pt.)
1 c. milk
1/4 c. lemon juice
1 tsp. grated lemon peel

Beat eggs. Add sugar gradually to eggs until a thick custard like consistency. Combine with 1/2 cup light corn syrup, 1 cup whipping cream, 1 cup milk, 1/4 cup lemon juice, 1 teaspoon grated lemon peel. Freeze in refrigerator trays until a mushy consistency. Return to big bowl and beat until light and creamy. Return quickly to freezing tray finish freezing.