Heat milk in a pan and dilute the cornflour in a little milk taken from 500 ml milk.
When milk comes to a boil, add the corn flour paste while stirring and cook until thickened.
Beat egg yolk separately, add in milk while stirring and mix well.
Let it cool and add lemon juice with marrow and take out seeds.
Now add sugar and mix well.
Finally beat egg whites and double cream separately and combine with above mixture.
Now place the ice cream in freezer for a few hours and beat well after every 15 minutes.
Lemon ice cream is ready to serve.
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