Instructions: Scald milk and water. Add tea and cloves and steep 3 minutes. Strain. Beat egg yolks, 1 cup sugar and salt together, add milk mixture and cook over boiling water until thickened, stirring constantly. Cool. 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 chilled mixture, pour into freezing tray of refrigerator and freeze until firm.

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