- 1 large lemon, juiced and zested
- 1 cup white sugar
- 1 cup milk
- 1 cup heavy cream, chilled
- 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.
- Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.
10/12/2019
recipepes.com
tart lemon ce cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
