Lemon and toasted coconut ice cream

Yield: 1 servings

Measure 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
\N \N ; cooled

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.

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