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Lemon Velvet Ice Cream

Author/Submitted by: Judy Myrick <ISTS009@UABDPO.BITNET>
Servings: 1
Categories: Desserts / Ice Cream/Frozen Yogurt

Ingredients:
    Juice (And Pulp If You're Brave) Of 6 Lemo
3    Eggs, beaten
3  Cups  Sugar
2  Cups  Whole Milk
1  Cup  Heavy Whipping Cream
2  Cups  Evaporated Milk

Directions:
Mix well (add a few drops of yellow food coloring if you're going for that lemon-look) and freeze in whatever ice-cream maker/freezer you have handy. With all that fat, it freezes well and will remind you of a lemon ice box pie in flavour. And does it ever get you to bite into a strand of pulp! It's always a hit when I make it. Oh, and if you decide to double it (this recipe makes a half-gallon), don't double the whole milk - but double everything else. Spring has arrived in Alabama. Trees are green and dogwoods are white. Life is good.

Huntsville Heritage Cookbook Huntsville Junior League


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