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Lemon Velvet Ice Cream |
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Serves: 8 Print this Recipe2 cups sugar 1/4 teaspoon salt 3 tablespoons flour 3 1/2 cups milk 6 egg yolk, slightly beaten 2 tablespoons grated lemon zest 2/3 cup lemon juice 3 cups heavy cream Combine sugar, salt, flour, and milk in large saucepan; cook over medium heat, stirring constantly until mixture thickens; remove from heat. Stir half the mixture into egg yolks. Put back into saucepan and cook, stirring constantly 1 minute. Remove from heat and pour into large bowl; cool. Add lemon rind, lemon juice and heavy cream; mix well. Chill and freeze. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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