|
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
Huntsville Heritage Cookbook
Huntsville Junior League
| 
