Lemon Ice Cream Recipe

Summary

CuisineCourse

Ingredients

 Eggs2
 Honey1⁄2 Cup (8 tbs)
 Milk1 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs)
 Lemon juice1⁄4 Cup (4 tbs), strained
 Lemon extract1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1590 Calories from Fat 940

% Daily Value*

Total Fat 107 g164%

Saturated Fat 62.8 g313.8%

Trans Fat 0 g

Cholesterol 774.4 mg

Sodium 335.9 mg14%

Total Carbohydrates 150 g50%

Dietary Fiber 0.54 g2.2%

Sugars 138.5 g

Protein 26 g51.1%

Vitamin A 85.2% Vitamin C 50.4%

Calcium 47.8% Iron 15%

*Based on a 2000 Calorie diet

Directions

In a large bowl, beat together eggs and honey.
Add milk, cream, lemon juice, and lemon extract.
Beat for 1 minute.
Place in freezer until almost firm, 2 to 3 hours.Remove from freezer, and beat until smooth.
Return to freezer for 1 hour.
Remove from freezer, and beat again until smooth.
Pour into an 8 X 6 1/2 X 2 1/2-inch pan, and freeze until firm.
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