Lemon Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 quart
- 1 cup sugar
- 1 cup milk
- 1 large lemon
- 1 cup well-chilled heavy cream
- Carbohydrate 28 g(9%)
- Cholesterol 44 mg(15%)
- Fat 12 g(19%)
- Fiber 0 g(1%)
- Protein 2 g(3%)
- Saturated Fat 7 g(37%)
- Sodium 25 mg(1%)
- Calories 221
Preparation With a vegetable peeler remove zest from lemon, being careful not to include any white pith. In a food processor blend zest with sugar until very finely ground. Squeeze enough juice from lemon to measure 1/4 cup. In a large bowl stir together sugar mixture and milk until sugar is dissolved and stir in lemon juice. In a medium bowl beat cream until it just holds stiff peaks and fold into milk mixture gently but thoroughly. Pour mixture into a 9 x 5 x 3-inch metal loaf pan. Freeze ice cream until frozen, about 3 hours, and up to 1 day.
Preparation With a vegetable peeler remove zest from lemon, being careful not to include any white pith. In a food processor blend zest with sugar until very finely ground. Squeeze enough juice from lemon to measure 1/4 cup. In a large bowl stir together sugar mixture and milk until sugar is dissolved and stir in lemon juice. In a medium bowl beat cream until it just holds stiff peaks and fold into milk mixture gently but thoroughly. Pour mixture into a 9 x 5 x 3-inch metal loaf pan. Freeze ice cream until frozen, about 3 hours, and up to 1 day.
