Lemon and toasted coconut ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggs |
| 1½ | cup | Sugar |
| 2½ | cup | Half-and-half |
| 1 | cup | Fresh lemon juice; (3 to 4 lemons) |
| 1 | tablespoon | Freshly grated lemon zest |
| 1 | cup | Sweetened flaked coconut; toasted lightly and |
| ; cooled | ||
Directions
In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing.
Makes about 1½ quarts.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.