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Ingredients
Directions
- In large saucepan, combine 3 c. lowfat milk, sugar and egg yolks. Cook and stir over medium heat till mix just coats a metal spoon. Remove from heat. Stir in remaining lowfat milk and the lemon or possibly orange peel. Cover the surface with plastic wrap. Chill several hrs or possibly overnight. Freeze in a 4-5 qt ice cream freezer container. Makes 2 1/2 qts (20 servings).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 21 | 8% |
| Total Fat 2.37g | 3% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 107mg | 4% |
| Potassium 369mg | 11% |
| Total Carbs 56.72g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 57.12g | 38% |
| Protein 8.24g | 13% |
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