This luscious Lemon Frost combines fresh lemon juice, sugar, cream, and milk into a silky, tangy frozen dessert, ideal for scooping into bowls or hollowed lemons and garnished with a sprinkle of vibrant lemon zest.
Ingredients
2¼ cups sugar
1½ cups lemon juice
2 cups whipping cream
2 cups whole milk
Directions
- In a large bowl, stir together sugar and juice. Add cream and milk and mix well. *Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and freeze until firm.
- To serve, scoop into dessert dishes or hollowed-out lemons. Garnish with shredded lemon zest.
*For freezer method, pour mixture into a 13×9×2-inch pan. Cover and freeze at least 3 hours or until partially frozen. Process half of the mixture in a food processor until smooth. Remove and set aside. Repeat with remaining mixture. Return all to the pan. Cover and freeze at least 5 hours or until firm.
