Lemon Ice Cream - cooking recipe

Ingredients

3 egg yolks
1 (14 oz.) can Eagle Brand condensed milk
1/2 c. ReaLemon juice from concentrate
few drops yellow food coloring (optional)
2 c. (1 pt.) whipping cream, whipped

Preparation

In large bowl, beat egg yolks.
Stir in sweetened condensed milk, ReaLemon juice and food coloring.
Fold in whipping cream. Put into 9 x 5-inch loaf pan or other 2-quart container.
Cover. Freeze 6 hours or until firm.
Serve with warm Blueberry 'N Spice Sauce.