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    Philadelphia-Style Lemon Ice Cream

    Recipe Link: source:"Luscious Lemon Desserts" by Lori Longbotham

    List of Ingredients






    2 cups heavy whipping cream
    1 cup sugar
    1/2 cup plus 2 tablespoons fresh lemon juice
    1/4 cup finely grated lemon zest
    Pinch of salt

    Recipe



    Whisk all the ingredients together in a large bowl. Let stand at room
    temperature for 15-30 minutes, whisking occasionally, to allow the sugar to
    dissolve. Pour through a strainer into a bowl and refrigerate, covered, for
    3 hours or until thoroughly chilled.

    Pour the mixture into an ice cream maker and freezer according to
    manufacturer's instructions. The ice cream will be soft, but ready to eat.
    For a firmer texture, transfer frozen ice cream to a freezer container and
    freeze for at least 2 hours before serving. Makes 1 quart.

    Note: Philadelphia-style ice cream doesn't contain eggs, so the product is
    less rich but with a more intense flavor.
 

 

 

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