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Tart Lemon Ice Cream


"You don't need an ice cream maker for this easy tart recipe. Just freeze in a dish right in your freezer."
Original recipe yield: 4 servings.
Prep Time:
4 Hours
Ready In:
4 Hours
Servings:
4

INGREDIENTS:

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

DIRECTIONS:

  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.


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