Lemon Ice Cream - cooking recipe

Ingredients

1 1/2 c. fresh lemon juice (approximately 6 large or 8 medium lemons)
4 c. sugar
1 Tbsp. grated lemon peel
1 c. whipping cream
6 c. milk (whole)
2 drops yellow food coloring

Preparation

Combine lemon juice
and
sugar.
Stir well.
Let stand for 30 minutes.
Add lemon rind, whipping cream and milk.\tMix well. Pour mixture
into 1 gallon size freezer can and follow manufacturer's instructions.
To keep, freeze immediately.\tIt will stay rather soft.
Makes 1 gallon.