Lemon ice cream is delicious and easy to make. This French recipe uses lemon juice and peel. Here is the recipe:
juice and grated peel of 1 lemon
1 1/2 cups light cream
3 egg yolks, well beaten
1/2 cup sugar
1/8 teaspoon salt
Pour the cream into a medium saucepan.
Grate the lemon into the cream.
Add the egg yolks, sugar and salt.
With a whisk stir over low heat for 7 minutes, or until the mixture has the consistency of custard.
Remove from the heat and stir occasionally until it cools.
Add the lemon juice and stir to blend.
Pour the mixture into a bowl, cover with foil and freeze for a minimum of 4 hours.
For a lighter dessert, milk can be used instead of cream. If you desire a creamier texture, allow the dessert to sit for 5 to 10 minutes at room temperature before serving.
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