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

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