Thursday, December 4, 2014

LEMON ICEBOX PIE ICE CREAM

This is another great recipe from an old Southern Living magazine.

3 to 4 fresh lemons
2 cups half-and-half cream
1 can (14-oz) sweetened condensed milk
3/4 cup coarsely crushed graham crackers

Grate zest from lemons to make 1 tablespoonful.

Cut lemons in half; squeeze juice to make 1/2 cup.

Whisk together the half-and-half, sweetened condensed milk, and lemon juice; pour into the freezer container of a 1 1/2-quart ice cream freezer. Freeze according to the manufacturer's instructions.

Stir in the graham cracker crumbs and lemon zest; transfer to an airtight freeze-proof container. Freeze for 2 hours before serving.

Yield: Approximately 1-quart.


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