This is one of my all-time favorites, second only to Tutu's Orange Sherbet. My grandma knew her ice cream. Is there anything better than lemon in the summer? Plus it is super easy; the hardest part is juicing the lemons-which is not that hard.
A couple of tips: If you chill the canister and the ingredients before you put them in your freezer, your ice cream will freeze faster. I always allow more time than the freezer instructions, because it always seems to take a little longer. If you have a lactose intolerant family member, I use rice milk. It's not as creamy-more like a sorbet-but equally delicious. I tried soy milk, but it had a weird aftertaste.
A couple of tips: If you chill the canister and the ingredients before you put them in your freezer, your ice cream will freeze faster. I always allow more time than the freezer instructions, because it always seems to take a little longer. If you have a lactose intolerant family member, I use rice milk. It's not as creamy-more like a sorbet-but equally delicious. I tried soy milk, but it had a weird aftertaste.
I am also including the ingredients for a mini 1-quart freezer. Some of the measurements seem a little funky, but they work.
Tutu's Lemon Ice Cream
6-quart freezer version
3 quarts half & half
6 cups sugar
Juice of 12 lemons
6 teaspoons lemon rind
Combine the above ingredients and stir until sugar is dissolved.
Freeze according to your ice cream freezers instructions.
mini version:
(This will make approximately one quart of ice cream)
3 cups of half & half
1 ½ cups of sugar
Juice of 2 ¾ lemons
1½ teaspoon lemon rind
No comments:
Post a Comment