Fresh Lemon Ice Cream Recipe

Fresh Lemon Ice Cream Recipe - 1 1/2 quarts

Ingredients:

1/2 cup fresh lemon juice

1 1/2 teaspoons lemon zest

1 1/2 cups evaporated skim milk

1 egg*

1 1/2 cups granulated sugar

3/4 cup nonfat milk

1 cup fresh blueberries or raspberries (optional)

Method:

Combine lemon juice and lemon zest. Chill in refrigerator. Pour evaporated milk into a mixing bowl. Chill in freezer until ice crystals form around edges, about 1 1/2 hours or sooner if milk is already cold. (Chill beater blades also). Beat chilled milk with egg on high speed until it is consistency of heavy cream, about 5 minutes. Gradually add sugar and beat until mixture thickens. Add lemon juice and lemon zest, beat 2 minutes. Add nonfat milk and beat 1 minute mote. Pour into ice-cream freezer and process according to manufacturer's directions. Scoop into stemmed glasses. Top with blueberries or raspberries, if desired.

*Uncooked eggs have been the source of salmonella. If you are unsure of the quality of your eggs, avoid recipes that use them raw.

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