Recipe: Lemon Ice Cream
Yield: 1 Servings
2 tb Flour 4 c Sugar 1 ts Lemon extract Juice from 8 lemons 3 Half pints whipping cream 3 pt Half & Half 2 tb Grated lemon peel; (up to 3)
Mix all ingredients together and fill container. Fill as needed with whole milk.
Hint: grate lemon peel before squeezing them for juice.
Posted to EAT-L Digest by Perry Greene <palgreen@HIWAAY.NET> on Dec 29, 1997
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