Lemon cheesecake ice cream
Yield: 1 Quart
Ingredients:
- 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
Instructions:
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
