Lemon-drop Ice Cream
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Evaporated milk||14 1⁄2 Ounce (1 2/3 Cups)|
|Yellow coloring||4 Drop|
|Crushed lemon drops||1⁄2 Cup (8 tbs)|
Thoroughly combine sugar, lemon peel, and juice blend well.
Stir in milk and food coloring.
Pour into refrigerator tray.
Freeze till firm.
Break in chunks and beat with electric beater till smooth (or partially freeze; beat with rotary beater).
Fold in crushed lemon drops; return to tray.