- 1 cup milk
- 1 cup sugar
- 1/3 cup lemon juice
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 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. Yield: 1 quart.
Originally published as Lemon Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p221
This recipe pairs well with a sweet white wine.
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