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Lemon Ice cream           
A deliciously sharp and easy dessert
6 egg yolks
1 cup icing sugar
Juice of 6 lemons
1 cup of cream

Use pure icing sugar to ensure that no gluten is introduced into your dessert. 

Whip egg yolks and icing sugar till pale
Stir in lemon juice
Chill
Fold in lightly whipped cream
Freeze (If you are not using an ice-cream maker you can take it from the freezer when it starts to freeze and whip with a beater, repeat 2 or three times.)

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