2 c. milk
1 c. sugar
Rind of 1 lemon
Juice of 2 lemons
2 egg whites
2 tbsp. sugar
1 c. white cream

Dissolve sugar in milk, add lemon juice and rind stirring. Pour into pan and freeze to 2 stiff mush. Beat egg whites until stiff adding sugar whip cream to custard consistency. Fold cream and egg white mixtures together. Add lemon mixture mix thoroughly. Cover with wax paper. Return to freezer.