1991 Lemon Ice Cream

Ingredients

• 6 drops liquid food coloring yellow
• 2 cups half-and-half 
• 1 cup juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 cups milk 
• 3 servings garnish: mint sprigs fresh
• 2 cups sugar 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Stir together first 6 ingredients in a large bowl.
2. Pour mixture into a 13- x 9-inch pan; cover and freeze at least 2 hours.
3. Process half of mixture in a food processor or blender until smooth.
4. Remove from processor, and set aside. Repeat procedure with remaining mixture. Return all of mixture to pan.
5. Cover and freeze at least 4 hours or until firm.
6. Garnish, if desired.