Blend sugar and flour in double boiler. Slowly stir in milk. Stirring, cook until thickened. Cool. Add cream and chill. Add grated lemon rind and lemon juice. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
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|Serving Size: 1 Serving (1271g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1597 (39%)|
|Amt Per Serving||% DV|
|Total Fat 177.4g||237 %|
|Saturated Fat 110.4g||552 %|
|Monounsaturated Fat 51.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 657mg||202 %|
|Sodium 207.5mg||7 %|
|Potassium 626.6mg||16 %|
|Total Carbohydrate 634.2g||187 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 633.1g|
|Protein 13.2g||19 %|
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Calories per serving: 4061
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