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Lemon Ice Cream without an Ice Cream Maker


Serving Size : 6

3 teaspoons lemon juice
2 teaspoons lemon rind, grated
3/4 cup sugar (to 1 cup)
1 pint half and half
1/8 teaspoon salt
yellow food coloring (optional)

(1 Lemon will yield the juice and rind needed for this recipe)

In a med-large bowl, add lemon juice and lemon rind to sugar and blend well.

Add the half and half, salt, and one or two drops yellow food coloring and Mix well.

(Sugar must be completely dissolved)

Pour into freezing tray or freezer-safe bowl and freeze for 30-40 minutes or until slushy. Beat with electric beaters until well mixed and return to freezer.

Freeze until firm and serve; or package properly for longer freezer storage.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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