1991 Lemon Ice Cream

Yield: 1 1/2 quarts

Ingredients

• 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

Preparation

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.

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.

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