Recipe - Lemon Bread With Lemon Ice

BREAD
1 cup Sugar
One half cup Milk
6 tablespoon Unsalted butter
2 Eggs
1 One half cup Flour
1 teaspoon Baking powder
1/8 teaspoon Salt
1 Lemon rind, grated

GLAZE
One half cup Sugar
One fourth cup Fresh lemon juice

LEMON ICE
2 cup Water
1 cup Sugar
2 tablespoon Grated lemon rind
1 cup Fresh lemon juice
2 Egg whites (opt)

Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking
powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour
in preheated 350degree oven. Cool slightly, remove from pan, and set on
foil.

Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir
over low heat until sugar dissolves and glaze is hot.

Pour hot glaze slowly over surface of bread. Let bread cool completely
before slicing.

To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and
bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir.
Pour liquid into freezer trays (two for each loaf of bread) and freeze
until set, but not hard. Place in food processor or blender. If desired,
add egg whites (they will make the ice smooth and white), and beat until
smooth. Refreeze for about 3 hours or until firm. When ready to serve, let
stand for a few minutes before scooping out.

Serve bread slices with a scoop of lemon ice on the side.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini