Lemon Ice Cream

Schwans (the expensive home food service) sells this fabulous Triple Lemon Frozen Yogurt in the summer.  It is the most refreshing, light and super lemony stuff ever.  It’s too bad they started charging more for a fuel surcharge.  It is hard to justify a carton of ice cream for 8 bucks, no matter how good it is.

There are a variety of home ice cream machines available on the market now.  I have a couple small hand crank ones that work great for small batches.  Take a look at your favorite department store for one that will suit your needs.  This little recipe was clipped from the newspaper, and looks to be from the 40s or 50s.  I pretty much like anything lemon, so I am sure that this will be very yummy.  Add some zest from the lemon for more zing.

Lemon Ice Cream

3 eggs

1/2 cup granulated sugar

1 cup evaporated milk

4 tablespoons lemon juice

Separate eggs.  Beat whites until very light, then add sugar, continuing to beat.  Add yolks, one at a time and beat thoroughly.  Stir in the strained lemon juice.  Whip milk until stiff, then combine with the first mixture and pour into trays.  Freeze quickly until mixture is firm.

(For those who are on WW, swap out the evap milk for fat-free evap.  I figure this will make about 8 servings, and would be 3PPs per serving.  I wouldn’t dare swap out the sugar for splenda – I’m not that brave.  Don’t bother with egg substitute, as it won’t save you much and the protein is good for you anyways.  It’s the sugar that is the problem child!)

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