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Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual “boats“ made from lemon halves.
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 295 calories, 12 g fat (8 g saturated fat), 60 mg cholesterol, 61 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.
Originally published as Refreshing Lemon Cream in Cooking for 2 Winter 2007, p52
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 19, 2010 by Katriana84
This was delicious! If you like lemon, this was a perfect treat. I didn't have half and half on hand, so I substituted 1/2 cup whole milk and 1/2 cup heavy whipping cream. I also omitted the lemon peel because the lemons I used were home-grown and had a strong lemon flavor. I will definitely make this again!
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