Lemon ice cream

July 8, 2009

MAKES 8 (� CUP) SERVINGS

1 cup milk

1 cup cream

Zest of 3 lemons

1/3 cup sugar

3 egg yolks

1/4 cup plus 2 tablespoons lemon juice

Bring milk, cream, lemon zest and sugar to a simmer over medium-high heat.

Whisk some of the hot cream mixture into the egg yolks to temper. Whisk the tempered egg yolks back into the pot of hot cream.

Cook, stirring constantly, over medium-high heat until the mixture thickens and coats the back of a spoon.

Strain into a bowl. Place the bowl in a larger bowl filled with ice water to cool. Chill completely.

Stir in lemon juice and chill for 4 hours. Transfer the mixture to an ice cream machine and process according to the manufacturer's directions.

Nutrition facts per serving: 121 calories, 8 g fat, 4 g saturated fat, 101 mg cholesterol, 12 g carbohydrates, 2 g protein, 22 mg sodium, 0 g fiber

Strawberry-lemon milk shake

MAKES 1 (12-OUNCE) SHAKE

6 ounces (about 3 big scoops) lemon ice cream

� cup milk, preferably whole

1/4 cup strawberry preserves, preferably homemade

Blend until just mixed. Adjust more milk or ice cream to obtain desired thickness. Insert straw and enjoy!

Toni Roberts, C-House

Nutrition facts per serving: 451 calories, 21 g fat, 12 g saturated fat, 244 mg cholesterol, 57 g carbohydrates, 10 g protein, 100 mg sodium, 1 g fiber