Lemon (May 24, 1994)
    From Marshall's book, Ices: Plain and Fancy
	750 ml table cream
	5 lemons
	2/3 cup sugar
	8 egg yolks
    Bring a thin peel of the lemons to a boil with the cream and sugar.
    Mix into egg yolks, and heat on low until slightly thickened.
    Strain and cool.
    Add lemon juice, and make in ice cream machine.

    Notes: Don't add lemon juice until just before mixing in ice
	cream machine.
    I used a carrot peeler to get a thin peel of the lemon
	skin.  I didn't come close to completely peeling the lemon, 
	though.

Lemon (December 11, 1994)
    I used 500 ml cream and 250 ml of milk instead of 750 ml 
    cream, and I used only 6 egg yolks.  The result was fine.  
    You can probably reduce the milk fat content even more 
    without sacrificing either texture or flavor.

Lemon (January 24, 1995)
    I used 250 ml cream and 500 ml of milk instead of 750 ml
    cream, and only 6 egg yolks.  While it had a nice lemon
    taste, I prefer it with more cream.  So go with the 500/250
    milk/cream split.

Lemon (March 21, 1995)
    From the Silver Palate Good Times cookbook,

	2 cups fresh lemon juice (8 lemons)
	2 cups sugar
	Grated zest of 3 lemons
	1 cup heavy or whipping cream
	1/2 cup water

    Process all ingredients in a blender or a food processor fitted 
    with a steel blade. Freeze in an ice cream maker, following 
    manufacturer's instructions.

    Makes 1 quart.

    I mixed this without a blender and it was fine.  But note that
    you should mix all the ingredients except the cream together
    before adding the cream.  And the cream shouldn't be added until
    you're ready to put the mixture into the ice cream maker.

    The ice cream is more tart than the May 24, 1994 recipe, but it's
    easier to make since you don't need to cook it.