This ice cream is not custard based, which means it's egg-less.... but it's still as creamy and wonderful as ever. There are very few ingredients in this recipe, and less is more. Light, fresh, crisp, bright. Unfortunately, I've never made this recipe without an ice cream machine. So, if you need to borrow one, feel free to stop by and borrow it!
Lemon Ice Cream
Zest of 1 large lemon
1/3 cup fresh squeezed lemon juice
1 cup sugar
1 cup milk (low fat is fine)
1 cup whipping cream
2 T. vodka
Combine lemon zest and sugar in a bowl, sugar should turn a light yellow color. Add milk to lemon sugar, stir until sugar has dissolved. Add lemon juice, whipping cream and vodka. Pour mixture into an ice cream maker, process until thick. Cover and freeze until firm, at least 3 hours.
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