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Frozen Lemon Cream

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"A light lemon dessert is a delightful way to end a luncheon. This is a simple recipe that produces great results, and there's no need for an ice-cream maker or boxes of rock salt."

List of Ingredients

â—¦ 2 cups granulated sugar
â—¦ 2 cups whole milk
â—¦ 2 cups heavy cream
â—¦ ¼ teaspoon salt
â—¦ 3 tablespoons lemon zest, plus â…” cup fresh juice (from about 4 lemons)


Recipe

Combine the sugar, milk, cream, and salt in a medium saucepan, and heat over medium, stirring constantly, just until the sugar is dissolved, about 6 minutes. (Don't allow the mixture to boil.) Pour into a 1 ½- to 2-quart baking dish, and freeze until firm, about 3 hours.

Scoop the frozen mixture into the bowl of an electric stand mixer; beat at medium speed until smooth and creamy, about 2 minutes, gradually adding the lemon zest and juice.

Return the mixture to the baking dish, and freeze just until firm, about 1 hour. Using a fork, vigorously stir the mixture in the dish until smooth, about 1 minute. Cover and freeze until firm, about 2 hours.

Serves 12



• Note:
An attractive way to serve this dessert is to cut small oranges in half, scoop out the pulp, fill with the frozen lemon cream, and freeze in the cups. A twisted citrus slice perched on top of the dessert is a nice touch.