Yield: 1 servings
|2 cups||Whole milk|
|1 teaspoon||Lemon extract|
|3||Lemon -- zest, finely grated|
|2 tablespoons||Lemon juice|
|¼ cup||Lemonade concentrate -- undiluted|
Heat the milk to a boil in a heavy saucepan. Then cover the pan and remove it from the heat. Whisk the egg yolks and sugar together in a bowl until thick and light. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon, until it has thickened slightly and coats the back of a spoon. Do not allow it to boil. Stir in the lemon extract, zest and juice. Allow the custard to cool to room temperature. Then refrigerate it, loosely covered, until chilled, a minimum of 3 hours. Freeze the mixture in an ice cream maker according to manufacturer's directions just until it has begun to set. Then add the lemon concentrate and continue freezing until it is set. Cover and freeze in the freezer for at least 1 hour before serving.
Recipe By : New Basics Cookbook From: Meg Antczak Date: 10-19-95 (20:42) (159) Fido: Cooking