There is a lot of whipping involved. First, you whip the egg yolks with half a cup of sugar.
Then you reduce 350 ml of lemon juice to 150 ml, adding 1/2 cup of sugar. Mix with the yolks and the grated rind of 6 lemons. Whip 750 ml cream and combine. Whip the evaporated milk (1 tin) and fold in. Whip egg whites with 1/2 cup of sugar and combine.
Freeze for 8 hours. It is harder than commercial ice cream. The lemon makes it taste a bit like sherbet.
