1 1/4 cups cream.
4 1/4 cups milk
1/4 teaspoon salt
8 egg yolks
4 tablespoons lemon extract
1/2 cup lemon juice
1 (8 ounce) can refrigerated French lea beans
1 1/4 teaspoons vegetable oil
1 (15 ounce) can mountain cream
1 tablespoon lemon zest
Stir cream, milk and salt into a large small saucepan. Stirring constantly, bring mixture to a boil. Boil, and stir in lemon extract and lemon juice. Bring mixture to a rolling boil, stirring occasionally with a wire whisk. Remove the heat. Cover the pan, and put in the freezer prior to blending the ingredients with your hands.