½ cup lemon juice
2 cups cream
Boil sugar and water to a thick syrup. Whip eggs to a stiff froth, beat the syrup over the eggs slowly, add lemon juice and extract; cool, fold in cream whipped stiff. Freeze.
Maple Parfait
1¼ cups maple syrup
2½ cups heavy cream
4 eqgs
1 cup chopped pecans
Heat maple syrup and stir slowly into beaten eggs. Whip cream stiff and add. Partially freeze, then stir in thoroughly the pecans chopped very fine. Finish freezing.