Lemon Ice Cream (Karin And Judy’s)

Ingredients

Karin and Judy’s Lemon Ice Cream

• 2 Big Lemons, Rind And Juice
• 1 cup Superfine Sugar
• 2 cups Half-and-Half

Iced Lemon Cream (Joan Barris — serves 12)

• 1 pint Whipping Cream
• 4 tablespoons Lemon Juice
• ½ Lemon, finely grated (use juice also)
• 1 cup Sugar

Method

Karin and Judy’s Lemon Ice Cream

Combine, freeze, eat!

Judy served with a few fresh raspberries but raspberry sauce or coulis would be dandy, too.

Iced Lemon Cream (Joan Barris)

1. In bowl, place all ingredients and stir until sugar is dissolved, about 1 minute. Divide mixture between 12 paper-lined muffin cups. Place in the freezer til firm. When frozen firm, store in double plastic bags.

2. Remove from freezer 5 min. before serving.

3. To serve, remove paper liners and place iced cream in lovely stemmed glass or pretty glass dessert dish. Spoon dollop of whipped cream over top (or pipe rosette on top).

Notes

Might serve with spoonful of raspberry sauce over top. Simply defrost frozen raspberries in heavy syrup and add 1 tbsp lemon juice.