Lemon Ice

Pucker-Up Lemon Ice
Preparation time:20 minutes
Chill time:8 hours or overnight
Yield:40 servings

1/2 cup lemon zest
3-1/2 cups lemon juice
8 cups sugar
1 gallon milk

In an extra-large bowl, stir together the lemon zest, lemon
juice, and sugar until smooth.
Stir in the milk until completely blended.

Pour the mixture into the canister of an ice-cream maker
and freeze it according to the manufacturer's directions. If
you don't have an ice-cream maker, you can simply pour
the mixture into a couple of large casserole pans, cover
them, and place them in your freezer until frozen, about 8
hours or overnight.

Allow the dessert to set at room temperature for 5 minutes
before serving. This refreshing dessert can be served the
same way you serve ice cream.

Note: Eight 8 cups of sugar sounds excessive, but reducing
the amount changes the consistency of the dessert. Instead
of having a slightly creamy texture, it'll be grainy. Somehow
the sweetness offsets the tartness of the lemons.

Per serving: Calories 218 (From Fat 30); Fat 3g (Saturated 2g);
Cholesterol 13mg; Sodium 48mg; Carbohydrate 46g
(Dietary Fiber 0g); Protein 3g.

From Cooking For Crowds For Dummies,
by Dawn Simmons and Curt Simmons.

More info on Cooking for Crowds
http://www.dummies.com/WileyCDA/DummiesArticle/id-3104.html