1 c. water

1/2 c. light com syrup

5 tbsp. lemon juice

1/2 c. sugar

4 kiwi fruit, pared

1/4 tsp. lemon peel, grated


Combine water, sugar and com syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar; mix.

Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.


2 env. unflavored gelatin

1/2 c. water

1 qt. whole milk

2 c. dry milk solids

1 c. sugar

Pinch of salt

1-2 tsp. vanilla extract

Sprinkle gelatin over cold water and set aside. In saucepan put other ingredients. Add gelatin and cook over medium heat until gelatin dissolves. Let cool. Freeze in refrigerator trays to mushy stage. Remove and beat with mixer. Return to trays and freeze until firm.


6 c. milk

1 1/3 c. sugar

12 beaten egg yolks

1 tbsp. grated lemon or orange peel

In large saucepan, combine 3 cups milk, sugar and egg yolks. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Stir in remaining milk and the lemon or orange peel. Cover the surface with plastic wrap. Refrigerate several hours or overnight. Freeze in a 4-5 quart ice cream freezer container. Makes 2 1/2 quarts (20 servings).