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1991 Lemon Ice Cream

Yield 1 1/2 quarts
Enjoy the simple flavors of summer in this refreshing ice cream recipe that is sure to be a crowd-pleaser.


  • 2 cups sugar
  • 2 cups milk
  • 2 cups half-and-half
  • 2 teaspoons grated lemon rind
  • 1 cup fresh lemon juice
  • 6 drops yellow liquid food coloring
  • Garnish: fresh mint sprigs

How to Make It

  1. Stir together first 6 ingredients in a large bowl. Pour mixture into a 13- x 9-inch pan; cover and freeze at least 2 hours.

  2. Process half of mixture in a food processor or blender until smooth. Remove from processor, and set aside. Repeat procedure with remaining mixture. Return all of mixture to pan.

  3. Cover and freeze at least 4 hours or until firm. Garnish, if desired.