Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Tart Lemon Ice Cream

Submitted by: Mary on 05/18/2003
2182 views
2.70 avg rating
158 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 large lemon, juiced and zested
1 cup Splenda
2 cups heavy cream, chilled


Directions

Combine the lemon zest and Splenda in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the Splenda and 1 cup cream until splenda has dissolved, then stir in the lemon juice. In a separate bowl, whip the other cup of heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended.



Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm.


Servings

4

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

 
 
Search