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Lemon Velvet Ice Cream

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

    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

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

Huntsville Heritage Cookbook Huntsville Junior League

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