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Title: Lemon Ice Cream Categories: None Yield: 3 Cups 1 lg Or 2 small lemons (enough -for 4-5 tablespoons juice) 1 c Granulated sugar 2 c Heavy whipping cream Zest (yellow peel of lemons) Grate the zest of lemon directly into an 8inch square glass baking pan. Add lemon juice, and sugar, and stir until completely blended, 1-3 minutes. Stir in cream, and stir until throughly mixed and smooth. Cover dish with foil, freeze until firm, 4 or more hours. Do NOT stir. Note: I used an 8x8" plastic freezer container, and simply popped the top on. I believe completely dissolving the sugar is the key to the cream not curdling. Each 1/2 cup serving: 406 calories, 30 mg. sodium, 109 mg cholesterol, 29 grams fat, 37 grams carbohydrates, 2 grams protein Posted to JEWISH-FOOD digest V97 #243 by Phatwolf |