Lemon Ice Cream
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 dreamy! This would be superb served with any type of fruit cobbler... The Test Kitchen
3 Tbspfresh lemon juice
1 cgranulated sugar (you can use splenda)
1 pthalf and half
2 tspgrated lemon zest
2 dash(es)(2 drops) yellow food coloring (optional)
How to Make Lemon Ice Cream
- Blend well all of the above ingredients.
- Pour into a cake pan, glass loaf pan -or ice tray without the removable inserts.
- Freeze for 3 hours in freezer or freezing compartment of refrigerator.
It is not necessary to stir, as it freezes smooth.
No cooking -let the freezer do the work; no ice cream maker needed. Enjoy.
Delicious and refreshing on top of a warm slice of Blackberry (or Blueberry) Cobbler.