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Lemon Cream Freeze

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Lemon

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1168 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 18.9 g94.4%

Trans Fat 0 g

Cholesterol 119.2 mg39.7%

Sodium 2698.5 mg112.4%

Total Carbohydrates 204 g67.9%

Dietary Fiber 1.8 g7.3%

Sugars 194.6 g

Protein 29 g57.3%

Vitamin A 19.8% Vitamin C 133.4%

Calcium 110.1% Iron 5.3%

*Based on a 2000 Calorie diet

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Lemon Cream Freeze Recipe