Lightly lemon ice cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| 4 | cups | Milk |
| 2 | cups | Whipping cream |
| 1 | cup | Half-and-half |
| ½ | cup | Grated lemon rind |
| ¾ | cup | Fresh lemon juice |
| 2 | Egg whites, beaten | |
| 1 | gallon. | |
Directions
Easter. Combine sugar, milk, whipping cream, half-and-half, and lemon rind.
Pour lemon juice over milk mixture; beat well. Fold in beaten egg whites.
Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Ice cream may be ripened for 1 hour, if desired. Yield: Posted by Fred Ball to the Fidonet National Cooking echo 12-97 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 29, 98