Name: Lemon Ice Cream
Ingredients: 1 lg Or 2 small lemons (enough for 4-5 tablespoons juice); 1 c Granulated sugar; 2 c Heavy whipping cream; Zest (yellow peel of lemons)

It’s not a person’s moral perfection that qualifies him or her for church membership. It’s just the opposite. It’s his or her recognition of a lack of moral perfection coupled with a hunger for it. It’s not the people who never sin; it’s the people who fight against sin. A church’s judicial work is to affirm not the righteous but the unrighteous who thirst for righteousness – the righteousness only God in Christ can give.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		3	Cups

INGREDIENTS

1	lg	Or 2 small lemons (enough for 4-5 tablespoons juice)
1	c	Granulated sugar
2	c	Heavy whipping cream
		Zest (yellow peel of lemons)

INSTRUCTIONS

Grate the zest of lemon directly into an 8inch square glass baking pan. Add
lemon juice, and sugar, and stir until completely blended, 1-3 minutes.
Stir in cream, and stir until throughly mixed and smooth.
Cover dish with foil, freeze until firm, 4 or more hours. Do NOT stir.
Note: I used an 8x8" plastic freezer container, and simply popped the top
on. I believe completely dissolving the sugar is the key to the cream not
curdling.
Each 1/2 cup serving: 406 calories, 30 mg. sodium, 109 mg cholesterol, 29
grams fat, 37 grams carbohydrates, 2 grams protein
Posted to JEWISH-FOOD digest V97 #243 by Phatwolf
<donutdolly@earthlink.net> on Sep 04, 1997

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