Lemon Cream Freeze
13 Jan 2011
|Evaporated milk||14 1⁄2 Ounce (1 Tin)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄6 Teaspoon|
|Lemon rind||2 1⁄2 Teaspoon, loosely packed|
Freeze milk in refrigerator tray to an icy mush; remove to a cold bowl, add juice, beat until thick.
Add sugar and salt gradually, then rind, beating until mixture is stiff and fluffy.
Turn immediately into chilled tray and freeze.
Lemon Cream Freeze Recipe