ICE CREAMS

LEMON:

2 cups whipping cream
1 cup sugar
1 T fresh grated lemon peel
1/3 cup lemon juice

Combine cream and sugar.  Stir until all sugar is dissolved.  Add lemon peel and juice.  Pour into shallow freezer pan and freeze until firm at least 4 hours.

ORANGE SHERBET:

2 cups lowfat milk
1 1/3 cups orange juice
2/3 cup sugar

Combine all ingredients stirring until sugar dissolves.  Pour into container of ice cream freezer and process according to manufacturers instructions.