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“All the flavour and richness without the fat. I normally double the recipe and it always goes so quickly!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 2- to 3-quart pan, combine sugar and lemon peel. With a wooden spoon, press peel against sugar to release oils.
  2. Mix in cornstarch. Stir in milk. Stir over medium heat (with a whisk to remove any lumps) until sauce boils, about 5 minutes.
  3. When it boils, continue to stir 1 minute. Remove from heat. Lift out lemon peel; discard.
  4. Meanwhile, puree berry of your choice and stir in lemon juice.
  5. Stir berry puree and vanilla into hot pudding until smoothly blended. Cool, cover, and chill until cold, at least 1 1/2 hours or up until next day.
  6. Process in Ice cream maker.

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