lemon ice cream
This is a delicious and easy ice cream that does not require an ice cream maker. Let the freezer do the work. I love to put a scoop of this lemon ice cream on top of a warm piece of blackberry cobbler or pie - the flavors meld so well. I have been making this for 38 years since I got the recipe from a cookbook that a school where I worked put together. One of the teachers, Mrs. Barksdale, submitted this refreshing recipe.
Blue Ribbon Recipe
Fresh, tart, and creamy, every lemon lover should try this lemon ice cream. It has a bright and zesty lemon flavor that is balanced by sweet sugar and creamy half and half. We loved the bits of lemon zest for another punch of lemon flavor. With easy-to-follow directions, you'll make this homemade ice cream all spring and summer. The yellow food coloring is optional, but it does give the ice cream the yellow color we associate with lemons.
Ingredients
- 3 tablespoons lemon juice, fresh
- 1 cup sugar
- 1 pint half and half
- 2 teaspoons grated lemon zest
- 2 dashes yellow food coloring
How To Make lemon ice cream
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Step 1Blend all of the above ingredients. -
Step 2Pour into a cake pan or loaf pan that can be frozen.
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Step 3Freeze for 3 hours. It is not necessary to stir, as it freezes smoothly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
