tart lemon ce cream

tart lemon ce cream
  • 1 large lemon, juiced and zested
  • 1 cup white sugar
  • 1 cup milk
  • 1 cup heavy cream, chilled


  1. Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.
  2. Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.

10/12/2019
tart lemon ce cream, recipe PT15M PT1H 5 455 calories

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