Lemon Ice Cream

Lemon Ice Cream
1/4 cup finely grated lemon zest
2/3 cup lemon juice (fresh)
2 cups granulated sugar
3 cups well-chilled heavy cream
1 cup whole milk
1/4 tsp. salt

Have 1 1/2 -quart ice cream maker ready. In saucepan, whisk together zest, lemon juice, and sugar. Cook over medium heat until sugar dissolves and mixture becomes syrup (about 10 minutes). Cool syrup to room temperature. In a bowl, whisk together cream, milk and salt. Stir in lemon syrup. Freeze in ice cream maker as directed. Yields: 7 cups (May be made up to three days ahead, placed in airtight container and placed in freezer to harden.)

For many more recipes check out One Million Recipes Please visit and see what all they have
to offer!




RSS
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2018 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.