LEMON ICE CREAM BUY RECIPES

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SIMPLE LEMON ICE CREAM RECIPE: HOW TO MAKE IT



Simple Lemon Ice Cream Recipe: How to Make It image

Just five ingredients (and no ice cream maker!) are all you need to make this refreshing ice cream. We enjoy generous scoops of it in summer. —Janet Eisner, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 1 quart.

Number Of Ingredients 5

1 cup milk
1 cup sugar
1/3 cup lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice. , In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 221 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 27mg sodium, CarbohydrateContent 28g carbohydrate (27g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

LEMON ICE CREAM (WITHOUT ICE CREAM MAKER) RECIPE - FOOD.COM



Lemon Ice Cream (Without Ice Cream Maker) Recipe - Food.com image

A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 6

9 tablespoons fresh squeezed lemon juice
2 teaspoons finely grated lemon zest
1 cup sugar
1 cup whole milk
1 cup heavy cream
1/8 teaspoon salt

Steps:

  • Combine lemon juice, lemon zest,and sugar in a mixing bowl.
  • Gradually stir in milk, heavy cream and salt.
  • Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.Will keep up to one week.

Nutrition Facts : Calories 296, FatContent 16.1, SaturatedFatContent 9.9, CholesterolContent 58.4, SodiumContent 81.6, CarbohydrateContent 38.1, FiberContent 0.1, SugarContent 36, ProteinContent 2.2

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