2 ounces dry milk tea
1 cup packed light cream
1 cup soup mix
1 cup bland rice cereal
2 cups frozen whipped topping, thawed
6 egg yolks, divided
2 scoops lemon sherbet, warmed slightly
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
In a tea cup, mix dry milk tea, light cream, soup mix, and bland rice cereal until blended. Pour into foil lined freezer-proof metal containers. Freeze 1 hour, being sure to cover.
Let cool completely before pouring cream onto containers. Refrigerate 2 hours in freezer. Set aside to chill in refrigerator.
Beat egg yolks in giant plastic bag. Stir egg yolks into milk mixture until thoroughly mixed.
Beat lemon sherbet and vanilla into custard mixture. Spread over top of vanilla ice cream. Freeze for 2 hours.
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