Lemon Velvet Ice Cream - Recipe

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LEMON VELVET ICE CREAM

ONE GALLON FREEZER:

2 1/2 qt. half & half
2 1/2 c. sugar
1 c. FRESH lemon juice
1 tbsp. lemon rind

FIVE QUART FREEZER:

3 qt. half & half
3 1/2 c. sugar
1 1/3 c. FRESH lemon juice
1 tbsp. grated lemon rind

Mix all ingredients together; refrigerate overnight. Pour into ice cream freezer the next day and freeze according to manufacturer's directions.

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