6 c. milk
1 1/3 c. sugar
12 beaten egg yolks
1 tbsp. grated lemon or orange peel

In large saucepan, combine 3 cups milk, sugar and egg yolks. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Stir in remaining milk and the lemon or orange peel. Cover the surface with plastic wrap. Refrigerate several hours or overnight. Freeze in a 4-5 quart ice cream freezer container. Makes 2 1/2 quarts (20 servings).