Lemon Ice Cream
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INGREDIENTS
INSTRUCTIONS
Grate the zest of lemon directly into an 8inch square glass baking pan. Add lemon juice, and sugar, and stir until completely blended, 1-3 minutes. Stir in cream, and stir until throughly mixed and smooth. Cover dish with foil, freeze until firm, 4 or more hours. Do NOT stir. Note: I used an 8x8" plastic freezer container, and simply popped the top on. I believe completely dissolving the sugar is the key to the cream not curdling. Each 1/2 cup serving: 406 calories, 30 mg. sodium, 109 mg cholesterol, 29 grams fat, 37 grams carbohydrates, 2 grams protein Posted to JEWISH-FOOD digest V97 #243 by Phatwolf
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (209g) | ||
| Recipe Makes: 3 Cups | ||
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| Calories: 741 | ||
| Calories from Fat: 528 (71%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 58.7g | 78 % | |
| Saturated Fat 36.5g | 183 % | |
| Monounsaturated Fat 17g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 217.4mg | 67 % | |
| Sodium 60.3mg | 2 % | |
| Potassium 120mg | 3 % | |
| Total Carbohydrate 54.4g | 16 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 54.4g | ||
| Protein 3.3g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 741
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