Lemonade Ice Cream

2 egg whites (preferably from pasteurized eggs)
1 cup heavy cream
1 (6 ounce) can frozen lemonade concentrate, best quality

Beat egg whites until stiff. Beat cream until stiff. Fold egg whites into cream. Fold in lemonade concentrate. Freeze in a flat metal pan until frozen about one inch in from edges. Quickly beat until smooth, then refreeze. Stir once or twice more while freezing if convenient, scraping outer frozen part into center. If very hard frozen, allow to soften a bit before serving.

Source: McCall's magazine