lundi 30 juin 2014

Lemon Ice Cream


1 3/4 cups evaporated milk, chilled
3/4 cup confectioners' sugar
1/4 pound cream cheese, softened
Finely grated zest and juice of 2 lemons
Put evaporated milk into a bowl and whip until very light. Whip in sugar. Fold in cheese followed by
lemon zest and juice. Spoon into a container. Cover and freeze until firm.
About 20 minutes before serving, transfer ice cream to the refrigerator. Serve decorated with lemon
slices and mint sprigs.

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