Lemon Ice Cream

Directions

1. 1
   In the top of a double boiler combine the eggs, sugar, lemon juice, and butter.
2. 2
   Place over simmering water and beat constantly, about 15 minutes or until the mixture thickens.
3. 3
   Stir in the lemon extract and cream.
4. 4
   Cover and refrigerate until cold or overnight.
5. 5
   Stir the cold custard well; freeze in 1 or 2 batches in an ice cream maker according to the manufactuer's instructions.
6. 6
   The ice cream will be soft but ready to eat.
7. 7
   For firmer ice cream, transfer to a freezer container and freeze several hours or overnight.