Lemon Velvet Ice Cream
Author/Submitted by: Judy Myrick <ISTS009@UABDPO.BITNET>
Servings: 1
Categories:
Desserts
/
Ice Cream/Frozen Yogurt
Ingredients:
Juice (And Pulp If You're Brave) Of 6 Lemo 3
Eggs,
beaten
3
Cups
Sugar 2
Cups
Whole Milk 1
Cup
Heavy Whipping Cream 2
Cups
Evaporated Milk Directions:
Mix well (add a few drops of yellow food coloring if you're going for that
lemon-look) and freeze in whatever ice-cream maker/freezer you have handy.
With all that fat, it freezes well and will remind you of a lemon ice box
pie in flavour. And does it ever get you to bite into a strand of pulp!
It's always a hit when I make it.
Oh, and if you decide to double it (this recipe makes a half-gallon), don't
double the whole milk - but double everything else.
Spring has arrived in Alabama. Trees are green and dogwoods are white.
Life is good.
Huntsville Heritage Cookbook
Huntsville Junior League
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