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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From The Perfect Scoop by David Leibowitz. Ingredients:
3 teaspoons lemon zest |
1/2 cup sugar |
1/2 cup lemon juice |
2 cups half-and-half |
1 pinch salt |
Directions:
1. Zest lemons directly into food processor. Pour in sugar and process until the sugar is faintly lemon-colored and the zest is finely ground.
2. Juice the lemons you just zested and pour the measured juice into the sugar/zest mixture. Blend until the sugar dissolves.
3. Add half and half and blend. If desired you can add a few drops of yellow food coloring at this point, as the finished product is a very pale, clear, almost-yellow color.
4. Chill for about an hour; the product may break up, but just stir it back together.
5. Freeze in an ice cream machine according to manufacturer's directions.
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