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.
- 1 cup half-and-half cream
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and peel (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes. Yield: 2 servings.
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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