Freezer Tray Fresh Lemon Ice Cream Food

HOMEMADE LEMON ICE CREAM

Steps:

• Prepare to make the ice cream by placing the Cuisinart bowl in the freezer for 24 hours.
• In a large bowl, place milk, whipping cream, sugar, salt, and vanilla. Whisk to combine, or use a mixer on low speed.
• Add lemon juice and lemon zest. Combine well.
• Cover and place in refrigerator for 1 to 2 hours, or overnight.
• Remove the milk mixture from the refrigerator and gently whisk together.
• Remove the Cuisinart bowl from the freezer and place it on the ice cream maker.
• Pour the milk mixture into the frozen bowl.
• Add the mixing paddle and easy-lock lid. Churn for 20 minutes.
• When finished, put the ice cream in a freezer safe container.
• Freeze until firm.
• Garnish with fresh lemon zest if desired. Serve & enjoy!

LEMON ICE CREAM

Steps:

• 1. Blend well all of the above ingredients.
• 2. Pour into a cake pan, glass loaf pan -or ice tray without the removable inserts.
• 3. Freeze for 3 hours in freezer or freezing compartment of refrigerator. It is not necessary to stir, as it freezes smooth. No cooking -let the freezer do the work; no ice cream maker needed. Enjoy. Delicious and refreshing on top of a warm slice of Blackberry (or Blueberry) Cobbler.

FREEZER TRAY FRESH LEMON ICE CREAM

Steps:

• In a large bowl, combine the lemon zest, lemon juice, and sugar and stir to combine well.
• Gradually add the cream, salt, and, if desired, the food coloring, stirring constantly. Continue to stir until sugar is dissolved.
• Pour the mixture into ice cube trays with the dividers removed or into an 8 x 8 inch METAL baking pan. Cover tightly with foil and freeze until the mixture is solid around the edges and mushy in the middle. Stir well with a wooden spoon, cover with foil, and continue to freeze until completely firm. Serves 2.
• Dori Sanders' Country Cooking.

FREEZER MINT ICE CREAM

Steps:

• Combine all ingredients in food processor until foamy.
• Pour into freezer safe dish.
• When edges start to get icy, stir and return to freezer until slightly firm at this point, you can stir and eat, or add a little milk or soy milk to make it creamier (i always do).