Creamy Lemon Freeze in Lemon Shells
"This can be frozen for up to 2 weeks."
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Yields:
-
4 cups
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
- 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.
- Scoop into scalloped lemon shells.
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