Lemon Ice Cream

Lemon Ice Cream

Your friends and family will love this delicious refreshing Lemon Ice Cream!

Ingredients:

2 cups granulated sugar
2 teaspoons finely grated lemon zest
1/2 cup fresh lemon juice, strained
1 quart low-fat buttermilk
1/8 teaspoon salt

Directions:

1) Place sugar in a medium-size bowl. Add zest and lemon juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill for 4 hours or overnight.
2) Transfer to an ice cream mixer and freeze according to manufacturer's instructions. If not used immediately, transfer to a storage container and freeze.
Yield: 8 (1/2-cup) servings.

Candied Lemon Zest

Ingredients:

4 lemons
2/3 cup water
2/3 cup sugar + sugar to coat zest strips

Directions:

1) Wash lemons thoroughly. Trim zest from lemons using a vegetable peeler. Cut wide strips, being careful not to cut into the white pith layer below. Cut zest strips lengthwise to create thin julienne strips.

2) Place julienne strips in a small sauce pan and cover with cold water. Cook over medium heat until water comes to a simmer. Continue to simmer for 6 minutes.

3) Remove from heat, drain strips and then return them to sauce pan. Add water and 2/3 cup sugar. Bring mixture to a simmer. Continue to cook over low heat until lemon strips turn translucent. Sugar water will begin to thicken. Cooking time will be approximately 10 to 15 minutes.

4) When done cooking, remove strips from the pan and spread out on a sheet of wax paper. Separate strips on wax paper so they are not in clumps. Cool slightly. Roll in additional granulated sugar to coat.

Yield: 8 servings.