Lemon and Lime Ice Cream

Submitted by Becca Leeper

My dad tore this recipe out of the Salt Lake Tribune in June of 1992. Since then it has become a summer staple at our house. I love this ice cream. It is very refreshing and of course delicious.

INGREDIENTS:
4 cups sugar
3/4 cup lemon juice
1/2 cup lime juice
2 tspns lemon extract
2 quarts whole milk
2 cups heavy cream, unwhipped

DIRECTIONS:
Place sugar into freezer tub; add lemon and lime juices and 2 cups of milk and wisk until the sugar is dissolved. Add remaining milk, cream, and lemon extract; stir well. Freeze according to manufactuere's directions.


NOTE: I've subsitituted 2% for the whole milk, but anything less and it gets too crystally.