MEYER LEMON ICE CREAM
Ingredients
24 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
8 oz. white granulated sugar
2 Tbsp. Meyer lemon zest (approximately 4 large Meyer lemons), minced
6 oz. Meyer lemon juice, strained
1 Tbsp. vodka
Method of Preparation
- Pour Sour Cream into a medium saucepan. Place over medium heat. Gradually whisk in sugar until dissolved (about 8- 10 minutes) Pour mixture into a medium bowl. Let cool over ice, or in cooler for about 30 minutes
- Whisk in zest, juice and vodka. Cover the bowl with plastic wrap, and chill in the cooler for at least 2 hours.
- Transfer the mixture into the frozen ice cream-maker container, and follow manufacturer’s instructions.
- Place ice cream in airtight containers. Freeze for five hours or overnight before serving. Serve with shortbread cookies.
Notes
Yields 40 oz. of ice cream
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