1/4 cup lemon juice, fresh
2 lemons, grated zest only
3/4 cup sugar plus 1 tb
1/3 cup water
1/2 cup heavy cream
1/2 cup milk
1 cup low-fat buttermilk
A Recipe for
Lemon Cheesecake Ice Cream
He was a very valiant man who first adventured on eating oysters. |
| James I |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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This Recipe for Lemon Cheesecake Ice Cream is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Lemon Cheesecake Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)
As a child my family's menu consisted of two choices: take it or leave it. |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
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Food Tip |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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In a small enameled saucepan, combine the lemon juice, zest, sugar,
and water. Heat to a simmer and stir until the sugar is completely
dissolved. Cook the syrup, then chill it.
Combine the chilled lemon syrup with the cream, milk, and buttermilk,
and freeze according to manufacturer's instructions in an ice cream
freezer.
Source: "The New Vegetarian Epicure" by Anna Thomas
Serves: 1
Lemon Cheesecake Ice Cream Recipe brought to you by Recipes To-Go