Lime and Lemon Ice Cream
Ingredients:
4 cups whole milk
1½ cups sugar
1 cup whipping cream
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon finely shredded lime peel
3 tablespoons lime juice
Several drops yellow food coloring (optional)
Lemon and/or lime slices (optional)
Instructions:
In a large mixing bowl thoroughly combine milk, sugar, whipping cream, lemon peel, lemon juice, lime peel, lime juice, and food coloring, if you like. (Mixture may appear curdled.)
Freeze in a 3- to 4-quart ice cream freezer according to manufacturer’s directions. Ripen 4 hours. If you like, garnish with lemon and lime slices and citrus curls.
Ripening Tip: To ripen the ice cream, cover the canister with waxed paper, plastic wrap, or foil, and replace the lid. Plug the hole in the lid with a cork. Push the can back down into the ice. Pack additional layers of ice and salt into the freezer to cover the top of the can. Use 1 cup salt to 4 cups of ice (the higher proportion of salt will make the ice cream colder and harder). Cover the freezer with newspaper or a heavy cloth to keep it cold. The ice cream needs to stand for 4 hours to develop flavor and texture.