Lemon Ice Cream
With No Ice Cream Maker
Ingredients:
-9 tablespoons of fresh squeezed lemon juice
-2 teaspoons of finely grated lemon zest
-1 cup of sugar
-1 cup whole milk
-1 cup heavy cream
-1/8 of a teaspoon of salt
-2 teaspoons of finely grated lemon zest
-1 cup of sugar
-1 cup whole milk
-1 cup heavy cream
-1/8 of a teaspoon of salt
Directions:
1. Combine lemon juice, lemon zest, and sugar in a mixing bowl.
2. Gradually stir in milk, heavy cream, and salt.
3. Pour into an 8 inch glass backing 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 a week.
2. Gradually stir in milk, heavy cream, and salt.
3. Pour into an 8 inch glass backing 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 a week.