Lemon Ice Cream


  • 2 cups half and half or light cream
  • 1 1/2 cups sugar
  • 4 beaten eggs
  • 4 cups half and half or light cream
  • 4 tsp. vanilla
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  • 1 tsp. finely shredded lemon peel or 1/2 tsp. lemon flavoring


Combine 2 cups half and half and sugar in a large saucepan. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Slowly stir about 1 cup of the hot mixture into the beaten eggs; return all to saucepan. Cook and stir 2 minutes more, do not boil. Chill. Add remaining 4 cups half and half, vanilla, and lemon flavoring. Freeze in a 4 or 5 quart ice cream freezer according to manufacturer's directions. Makes about 2 quarts.

By Robin from Washington, IA


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