| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Lemons |
| 2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2 |
c |
Whipping cream |
|
|
Yellow food color (optional) |
INSTRUCTIONS
From: "Alice Ferris" <alin@facstaff.wisc.edu>
Date: Sat, 10 Jun 1995 15:36:02 GMT
This ice cream is VERY lemony. Wash & trim ends of lemons. Cut off most of
rind, depending on how lemon-y you want the ice cream. Cut lemons into
several pieces. Remove seeds. In food processor or blender, chop lemons
with sugar until smooth. Add water. Let mixture stand 1 hour to overnight.
Add color if desired. Whip cream until stiff; fold into lemon mixture.
Freeze as directed for ice cream maker. Yields 2 quarts.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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