Instructions: Mix together whipped heavy cream, lemonade, sugar and salt. In a separate bowl, mix together melted butter, crushed corn flakes, chopped pecans and brown sugar. Pour the lemon-cream mixture into freezing container. Then lightly swirl the corn flake-pecan mixture through the lemon cream.

Still-freeze.

How to still freeze ice cream:
The ice cream or sherbet mix is frozen without churning. No special ice cream maker is required.

1. Prepare ice cream or sherbet mixture according to recipe instructions.

2. Pour mix into desired refrigerator ice tray or mold, and freeze without stirring in freezer compartment of refrigerator.*

3. Serve.

NOTES:
* Some still-frozen mixes are removed from the freezer, beaten by hand, and returned to freezer, but this is specified in the recipe directions. Generally, the texture of still-frozen ice creams is good only if sufficient air has been whipped into the mix prior to freezing, or at some point during the freezing.

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