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Ingredients
- 6 c. lowfat milk
- 1 1/3 c. sugar
- 12 beaten egg yolks
- 1 tbsp. grated lemon or possibly orange peel
Method
- In large saucepan, combine 3 c. lowfat milk, sugar and egg yolks.
- Cook and stir over medium heat till mix just coats a metal spoon.
- Remove from heat.
- Stir in remaining lowfat milk and the lemon or possibly orange peel.
- Cover the surface with plastic wrap.
- Chill several hrs or possibly overnight.
- Freeze in a 4-5 qt ice cream freezer container.
- Makes 2 1/2 qts (20 servings).
