I made this lemon ice cream for the first time just recently, but I've eaten it many times in the past, and it is heavenly! This recipe brings back fond memories of the summer parties we had in my Oak Hills neighborhood in Provo, Utah when I was growing up. Homemade ice cream was always a favorite treat at these parties.
4 cups sugar
3/4 cup fresh lemon juice (usually about 4 lemons)
1 1/2 teaspoons lemon extract
2 quarts milk
1 pint heavy cream
4 drops of yellow food coloring (this is optional, but since this ice cream appears white, people may mistake it for vanilla otherwise)
Be sure to mix the sugar and lemon juice together first before adding the remainder of the ingredients, or the lemon juice may cause the milk and cream to sour. Freeze the mixture according to manufacturer directions. Makes 4 quarts.