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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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