Recipe: Strawberry Cream Bombe

2 pints strawberry ice cream
2 eggs yolks
Sugar
1 T lemon rind
2 T lemon juice
1 egg white
1 C whipping cream, whipped

Chill 7-cup mold in freezer. Soften ice cream. Spread ice cream
quickly as evenly as possible with back of spoon on inside of mold to
make ½-inch thick shell lining. Return to freezer to harden. Beat
egg yolks well in top of double boiler. Beat in 1/3 cup sugar, well
in top of double boiler. Beat in 1/3 cup sugar, for about 10 minutes,
stirring constantly, over rapidly boiling water until thickened. Cool
thoroughly. Beat egg white until frothy in small mixing bowl. Beat
in 2 T sugar gradually. Beat until stiff peaks form. Fold in lemon
mixture and whipped cream. Pour into ice cream-lined mold. Freeze.
Dip into warm water; turn out onto chilled plate. Garnish with fresh
strawberry halves if desired.