posted by lollipop 06-10-99 10:37 PM
Lemon Ice Cream
1 large lemon
1 cup sugar
1 cup milk
1 cup well-chilled heavy cream
With a vegetable peeler remove zest from lemon, being careful not to include any white pith.
In a food processor blend zest with sugar until very finely ground.
Squeeze enough juice from lemon to measure 1/4 cup.
In a large bowl stir together sugar mixture and milk until sugar is dissolved and stir in lemon juice.
In a medium bowl beat cream until it just holds stiff peaks and fold into milk mixture gently but thoroughly.
Pour mixture into a 9x5x3-inch metal loaf pan. Freeze ice cream until frozen, about 3 hours, and up to 1 day. Makes about 1 quart.