| 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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