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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Saturday, July 30, 2005

Lemon Ice

Pucker-Up Lemon Ice
Preparation time:20 minutes
Chill time:8 hours or overnight
Yield:40 servings

1/2 cup lemon zest
3-1/2 cups lemon juice
8 cups sugar
1 gallon milk

In an extra-large bowl, stir together the lemon zest, lemon
juice, and sugar until smooth.
Stir in the milk until completely blended.

Pour the mixture into the canister of an ice-cream maker
and freeze it according to the manufacturer's directions. If
you don't have an ice-cream maker, you can simply pour
the mixture into a couple of large casserole pans, cover
them, and place them in your freezer until frozen, about 8
hours or overnight.

Allow the dessert to set at room temperature for 5 minutes
before serving. This refreshing dessert can be served the
same way you serve ice cream.

Note: Eight 8 cups of sugar sounds excessive, but reducing
the amount changes the consistency of the dessert. Instead
of having a slightly creamy texture, it'll be grainy. Somehow
the sweetness offsets the tartness of the lemons.

Per serving: Calories 218 (From Fat 30); Fat 3g (Saturated 2g);
Cholesterol 13mg; Sodium 48mg; Carbohydrate 46g
(Dietary Fiber 0g); Protein 3g.

From Cooking For Crowds For Dummies,
by Dawn Simmons and Curt Simmons.

More info on Cooking for Crowds
http://www.dummies.com/WileyCDA/DummiesArticle/id-3104.html

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