Old Fashioned Lemon Cheese Cake

• 5 egg yolks
• 1 c. plus 2 Tbsp. sugar
• 1 stick butter
• juice of 3 lemons (remove seeds)
• grated rind of 1/2 lemon
• 1 qt. milk
• 2 c. sugar
• 1/4 c. flour
• 1/2 tsp. salt
• 4 eggs, slightly beaten
• 1 tsp. vanilla
• 1 1/2 qt. light cream or dairy half and half

1. Scald milk.
2. Mix sugar, flour and salt.
3. Add enough hot milk to flour mixture to make a thin paste.
4. Stir paste into hot milk. Cook this combination over low heat, stirring constantly, until the mixture thickens slightly, for about 2 minutes.
5. (Do not cook longer or eggs will curdle.)
6. Cool this mixture quickly by placing it in the refrigerator.
7. (Do not allow mixture to cool at room temperature.)
8. Add vanilla and light cream to the cooled mixture. Pour into freezer can (hand-turned or electric).
9. Fill only to two-thirds full to allow for expansion.
10. Freeze and let ripen (recipe follows).
11. This recipe makes 1 gallon of ice cream.

egg yolks, sugar, butter, lemons, lemon, milk, sugar, flour, salt, eggs, vanilla, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271262 (may not work)