Super-easy Lemon Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | pt | Whipping cream or half and |
| half | ||
| 1 | c | Granulated sugar |
| 1 | Lemon, the juice and pulp of | |
| remove all fiber & | ||
| seeds | ||
| 2 | T | Grated lemon rind |
INSTRUCTIONS
makes 3 cups Mix juice and cream with a spoon. Stir in sugar well. Cover with plastic wrap. Freeze for at least 4 hours. You don't need an ice cream freezer or anything. I just freeze it in the same bowl I mixed it in, or in a nice fancy jello mold if there's a special occasion. This is wonderful to serve in hollowed-out orange halves Sprinkle with more grated lemon rind or graham cracker crumbs for decoration. Or chocolate sprinkles. Or use a potato peeler to cut thin slices of yellow from the lemon peel, and make butterfly wings, and put them on the tops. Use your imagination! It's fun to play with your food! - K Posted to bakery-shoppe digest V1 Number 036 by "Karen Utz" <guku@mail.bright.net> on Apr 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4246
Calories From Fat: 2653
Total Fat: 298.6g
Cholesterol: 1259.9mg
Sodium: 700.3mg
Potassium: 2760.2mg
Carbohydrates: 215.3g
Fiber: <1g
Sugar: 200.9g
Protein: 178.4g