Creamy Lemon Freeze in Lemon Shells |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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This can be frozen for up to 2 weeks. Ingredients:
1 cup milk |
1 cup whipping cream |
1 cup sugar |
3 tablespoons grated lemon rind |
1/3 cup fresh lemon juice |
lemon, shells scalloped |
Directions:
1. Combine milk, whipping cream, and sugar in a medium bowl, stir until sugar dissolves. Cover and freeze 2 hours. Add rind and juice; beat at medium speed with an electric mixer 3 to 5 minutes or until thick.
2. Scoop into scalloped lemon shells.
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