Refreshing Lemon Cream Recipe

Refreshing Lemon Cream Recipe
Refreshing Lemon Cream Recipe photo by Taste of Home
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Refreshing Lemon Cream Recipe

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Fresh lemon juice provides the tangy flavor in this smooth, rich ice cream recipe from Sunkist. The refreshing make-ahead treat can be prepared without an ice cream maker and looks splendid and summery when served in individual cups made from lemon halves.
Recommended: Summer Fruit Desserts
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 cups whipping cream
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • Lemon boats (see page 58), optional
  • Fresh mint and shredded lemon peel, optional

Directions

In a 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 4 hours. Remove from the freezer 15 minutes before serving. Serve in lemon boats or individual dishes. Garnish with mint and lemon peel if desired. Yield: 6 servings.
Editor's Note: 1/2 cup mashed strawberries may be added to the lemon mixture before freezing.
Originally published as Refreshing Lemon Cream in Quick Cooking July/August 1998, p56

Nutritional Facts

1 each: 407 calories, 29g fat (18g saturated fat), 109mg cholesterol, 31mg sodium, 37g carbohydrate (35g sugars, 0 fiber), 2g protein.

  • 2 cups whipping cream
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 1 tablespoon grated lemon peel
  • Lemon boats (see page 58), optional
  • Fresh mint and shredded lemon peel, optional
  1. In a 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 4 hours. Remove from the freezer 15 minutes before serving. Serve in lemon boats or individual dishes. Garnish with mint and lemon peel if desired. Yield: 6 servings.
Editor's Note: 1/2 cup mashed strawberries may be added to the lemon mixture before freezing.
Originally published as Refreshing Lemon Cream in Quick Cooking July/August 1998, p56

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