Tuesday, August 3, 2010

Em’s Favorite Lemon Ice Cream

Source: The Repressed Pastry Chef

Em’s Favorite Lemon Ice Cream


1 3/4 cups milk
2 cups heavy cream
1 cup granulated sugar
1/4 cup fresh lemon juice
zest of 2 large lemons
2 tablespoons Jell-o brand instant pudding – cheesecake flavor (dry/powder mix)
4 drops yellow food coloring (optional)

In a large bowl combine the lemon zest and sugar. Using your fingers, mix the zest and the sugar until moist and fragrant. Add the milk, cream and cheesecake mix. Using a wire wisk, combine well until the sugar is pretty much dissolved. Add the
food coloring and stir to combine. Pour in the lemon juice – the
mixture will immediately thicken – and whisk to combine well. Pour immediately into your ice cream maker and freeze according to the manufacturer’s instructions. When done, pour into sealable container and freeze for at least two hours or until set.