LEMON CHEESECAKE ICE CREAM

      Title: LEMON CHEESECAKE ICE CREAM
  Categories: Ice cream, Cheesecakes
       Yield: 1 Quart
  
     1/4 c  Lemon juice; fresh
       2    Lemons; grated zest only
     3/4 c  Sugar plus 1 tb
     1/3 c  Water
     1/2 c  Heavy cream
     1/2 c  Milk
       1 c  Low-fat buttermilk
  
   In a small enameled saucepan, combine the lemon juice, zest, sugar,
   and water. Heat to a simmer and stir until the sugar is completely
   dissolved. Cook the syrup, then chill it.
   
   Combine the chilled lemon syrup with the cream, milk, and buttermilk,
   and freeze according to manufacturer's instructions in an ice cream
   freezer.
   
   Source: "The New Vegetarian Epicure" by Anna Thomas

[ add our full cookbook to your website ] [ Search The Cookbook ]