Combine 1 quart milk and next 3 ingredients in double boiler. Cook until thick, stirring constantly. Stir a small amount of hot mixture into egg yolks. Add hot mixture to egg yolks, gradually, beating constantly. Chill in refrigerator until cool. Pour into 6 qt. ice cream freezer container. Add remaining one quart milk, evaporated milk, vanilla and lemon. Freeze using freezer directions.
Note: Dissolve 2 cups caramelized sugar or 12 oz. semisweet chocolate chips in sugar mixture before adding eggs to vary flavor.
By Robin from Washington, IA
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