5 Stash Lemon Spice tea bags
1/2 teaspoon allspice
1 cup boiling water
1 cup evaporated milk, scalded
3 eggs, separated
1 1/2 cups sugar
1/4 teaspoon salt
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 cup heavy cream
1 cup coconut finely chopped
Servings: 8
1. Put tea bags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature.
2. Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool.
3. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm.
Servings: 8