LEMON ICE CREAM (WITHOUT ICE CREAM MAKER)
A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.
Provided by redwine
Categories Frozen Desserts
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, lemon zest,and sugar in a mixing bowl.
- Gradually stir in milk, heavy cream and salt.
- Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.
LEMON ICE CREAM (NO ICE CREAM MAKER NECESSARY)
Make and share this Lemon Ice Cream (no Ice Cream Maker Necessary) recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 35m
Yield 5 cups
Number Of Ingredients 7
Steps:
- Whisk or beat yolks in heatproof bowl; set into the top of a double-boiler or a heatproof bowl set over a pan of simmering water; whisk until light and fluffy and increased in volume; add 2/3 cup sugar, zest and juice, continue whisking until thick and pale; remove from heat and cool slightly.
- Beat egg whites in a separate bowl until stiff peaks form; add 1/3 cup sugar gradually; beat until sugar is dissolved and mixture is thick and glossy.
- Fold egg whites and cream into lemon mixture; pour into a 7-cup capacity metal freezer tray and freeze 3-4 hours or until firm.
Nutrition Facts : Calories 301.9, Fat 12.3, SaturatedFat 6.4, Cholesterol 253.1, Sodium 61, Carbohydrate 43.1, Fiber 0.1, Sugar 40.7, Protein 6.4
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