Sunday, July 5, 2015

Lemon Ice Cream

  • 1 14-ounce can nonfat sweetened condensed milk
  • 2 cups low-fat milk
  • 1 tablespoon freshly grated lemon zest
  • 2/3 cup lemon juice
  • 1/8 teaspoon salt

Whisk together sweetened condensed milk, milk, lemon juice, lemon zest and salt in a mixing bowl. Freeze in an ice cream maker according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)