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Lemon Ice Cream

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20MIN
180MIN
4

Directions

1
Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine.


2
In a medium bowl, stir together the sugar and Hiland Dairy Milk until sugar has dissolved, then stir in the lemon juice.


3
In a separate bowl, whip the heavy cream until stiff but not grainy.


4
Gently fold the whipped cream into the lemon mixture until evenly blended.


5
Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap.


6
Freeze for 3 hours, or until firm.


  • 1 large lemon, juiced and zested
  • 1 cup white sugar
  • 1 cup Hiland Heavy Cream, chilled
  • 1 cup Hiland Dairy Milk
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 4


Amount Per Serving


Calories 301 Calories from Fat 101
% Daily Value*
Total Fat 11.1g 17%
Saturated Fat 6.9g 35%
Trans Fat g %
Cholesterol 41mg 14%
Sodium 12mg 0%
Total Potassium mg %
Total Carbohydrate 52.2g 17%
Dietary Fiber 0g 0%
Sugars 50.4g %
Protein 0.8g %
Vitamin A 9% Vitamin C 13%
Calcium 2% Iron 1%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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