1991 Lemon Ice Cream
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Outstanding
Yield: 1 1/2 quarts
Ingredients
- 2 cups sugar
- 2 cups milk
- 2 cups half-and-half
- 2 teaspoons grated lemon rind
- 1 cup fresh lemon juice
- 6 drops yellow liquid food coloring
- Garnish: fresh mint sprigs
Preparation
Stir together first 6 ingredients in a large bowl. Pour mixture into a 13- x 9-inch pan; cover and freeze at least 2 hours.
Process half of mixture in a food processor or blender until smooth. Remove from processor, and set aside. Repeat procedure with remaining mixture. Return all of mixture to pan.
Cover and freeze at least 4 hours or until firm. Garnish, if desired.
Member Ratings and Reviews
So easy and great flavor and texture! This is definitely a keeper. The first time I made it as the recipe is written (using 1% milk). Even with blending the lemon rind tended to'clump' -- which is okay for me since I love rind. The second time I used 1 C buttermilk, 1 C 1% milk and 1 C heavy cream -- items I had on hand and wanted to use up. The flavor and texture was still terrific. This time I used the cuisnart ice cream freezer. I skipped the blender step, so the lemon rind 'clumped', but not a big problem for me. This tastes so much better than the store bought ice cream and is a great way to use the lemons off my tree.07/15/09
This is FABULOUS. I only have a "baby" food processor, so had to do it in several batches rather than two, but it was worth it. I made it the day before as one previous reviewer recommended. I also made a sauce with fresh blueberries to serve with this dessert. Everyone said they thought "they had died and gone to heaven".06/10/08
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