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.)

Lemon Ice

  • 2 cups water
  • 1 cup sugar
  • 2/3 cup lemon juice

  1. Bring to a boil, stirring. Reduce heat to low and simmer for 5 minutes. 
  2. Combine water, sugar and lemon juice in a saucepan.
  3. Chill until cold, about 2 hours. 
  4. Pour into a shallow metal pan; freeze until icy around the edges, about 30 minutes. 
  5. Stir and return to freezer; repeat every 20 minutes until firm, about 1 hour. 
  6. To serve, scoop lemon ice into chilled bowls.

Orange Sherbet

Just three ingredients. 
Change fruit or soda for a different Sherbet 
1 (15 1/2-ounce) can crushed pineapple, undrained
1 (2-liter) bottle orange soft drink, chilled
1 (14-ounce) can sweetened condensed milk
Garnish: orange rind strips 

Stir together first 3 ingredients in a large bowl, and pour mixture into freezer container of a 5-quart electric freezer. Freeze mixture according to manufacturer's instructions.
Pack electric freezer with additional ice and rock salt, and let sherbet stand 1 hour before serving. Scoop sherbet into bowls, and garnish, if desired.
Three-Ingredient Blackberry Sherbert: Substitute frozen blackberries for crushed pineapple and grape soft drink for orange soft drink.
Three-Ingredient Peach Sherbet: Substitute frozen peaches for crushed pineapple and peach soft drink for orange soft drink.
Three-Ingredient Strawberry Sherbet: Substitute 1 (16-ounce) package frozen sliced strawberries for crushed pineapple and strawberry soft drink for orange soft drink.