Ice Cream recipes

Lemon And Toasted Coconut Ice Cream

Course : Ice Cream
Serves: 1

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Ingredients:

3 large eggs

1 1/2 cups sugar

2 1/2 cups half-and-half

1 cup fresh lemon juice -- (3 to 4 lemons)

1 tablespoon freshly grated lemon zest

1 cup sweetened flaked coconut -- toasted lightly and cooled

Preparation / Directions:

In a bowl with an electric mixer beat the eggs with the sugar and a pinch of salt until the mixture is thick and pale. Beat in the half-and-half, the lemon juice, and the zest. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions, adding the coconut during the last 10 minutes of freezing. Makes about 1 1/2 quart

Nutritional Information:

1419 Calories (kcal); 13g Total Fat; (8% calories from fat); 17g Protein; 322g Carbohydrate; 561mg Cholesterol; 172mg Sodium

Lemon And Toasted Coconut Ice Cream

Ingredients:

Preparation / Directions:

Nutritional Information:

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