SO MANY EGGS. . . .(REALLY I LOVE RAISING CHICKENS)!

LEMON GELATO

THIS IS A FABULOUS SUMMERTIME TREAT! MADE THIS BY THE GALLONS AND SERVED AT A WEDDING LUNCHEON. PRICE: I'LL NEVER TELL, BUT I CAN TELL YOU THIS, THE LOWEST PRICE I WAS QUOTED FROM A LOCAL GELATO HOUSE WAS 15X'S HIGHER--NOT 15% , 15 X'S HIGHER.

NOT ONLY WAS IT DELICIOUS, I LEARNED A NEW SKILL- IT IS NOT HARD! THIS EASY TO FOLLOW RECIPE CAME FROM MY FAVORITE, AND ONLY MAGIZINE I SUBSCRIBE TO: TASTE OF HOME!

Ingredients:

• 1 cup milk
• 1 cup sugar
• 5 egg yolks, beaten
• 3 tablespoons grated lemon peel
• 3/4 cup lemon juice
• 2 cups heavy whipping cream

Directions:

In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.