4 eggs
2 1/2 c. sugar
3 c. whipping cream (sm. cartons)
3 pts. half and half
2 tbsp. vanilla
1 tbsp. lemon extract
1/4 tsp. salt
Yellow food coloring

In large mixing bowl beat eggs until foamy. Gradually add sugar; beat until thickened. Add whipping cream, vanilla, lemon extract, food coloring and salt then mix thoroughly. Refrigerate this mixture until ready to freeze ice cream. Then pour into freezer can and add the half and half and stir well. Freeze in ice cream freezer. Makes 4 quarts.

HINTS: Make sure your ice cream mixture is very cold. Also, put freezer can in your freezer to chill until ready to make the ice cream.