Yield: 8 Servings
|2 cups||Whipping cream|
|Yellow food color (optional)|
From: "Alice Ferris" <alin@...> Date: Sat, 10 Jun 1995 15:36:02 GMT This ice cream is VERY lemony. Wash & trim ends of lemons. Cut off most of rind, depending on how lemon-y you want the ice cream. Cut lemons into several pieces. Remove seeds. In food processor or blender, chop lemons with sugar until smooth. Add water. Let mixture stand 1 hour to overnight.
Add color if desired. Whip cream until stiff; fold into lemon mixture.
Freeze as directed for ice cream maker. Yields 2 quarts.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .