Add-a-recipe Cookbook Forum LEMON ICE CREAM

(The ice cream & Cornmeal Sandies are both flavored w/ lemon peel.  Take care when shredding citrus peels to use only the colored outside & avoid the bitter white pith.)

Prep:  20 min.  Chill:  4 hrs.  Freeze:  According to manufacturing directions

5-6 lemons

2 c. milk

1-1/4 c. granulated sugar

1/4 tsp. salt

12 egg yolks

2 c. whipping cream

Blueberry Sauce

1.  Finely shred 2 tbsp. peel from lemons.  Squeeze juice to equal 3/4 c.  Set aside peel; cover & refrigerate juice.

2.  In sm. saucepan heat milk over med. heat just til tiny bubbles begin to appear around edege of saucepan.

3.  In lg. saucepan, whisk sugar, salt, & lemon peel into egg yolks til well blended.  Gradually whisk in warmed milk.  Cook & stir continuously w/ wooden spoon or heatproof rubber spatula over med. heat. til mixture thickens & coats back of clean metal spoon, about 15 min. (do not boil).  Remove pan from heat.  Transfer mixture to lg. bowl.  Quickly cool by placing bowl of custard in very lg. bowl of ice water for about 5-7 min, stirring constantly.  Once completely cool, stir in whipping cream.  Cover & chill 4-24 hrs.

4.  Just before freezing stir in lemon juice.  Strain thru fine-mesh strainer; discard peel.  Freeze in 4- or 5-qt. ice cream freezer according to manufacturer's directions.  If desired, ripen 4 hrs.  Serve w/ Blueberry Sauce.

Makes About 7 c.

Ea. 1/2 c. serving:  374 cal.; 20 g. fat (11 g. sat. fat); 268 mg. chol.; 187 mg. sodium; 48 g. carbs.; 3 g. fiber, 6 g. pro.  Daily Values:  19% vit. A; 66% vit. C; 13% calcium; 5% iron.