Creamy Lemon Ice Cream With Ginger Biscotti

Ingredients

  • 1 (12-ounce) can evaporated milk
  • 1 cup sugar
  • 1 teaspoon lemon extract
  • Ginger Biscotti
  • ¼ cup grated lemon rind (about 3 lemons)
  • ¾ cup fresh lemon juice (about 4 lemons)
  • 3 ¼ cups whipping cream, divided
  • + 1 more ingredients
    • 10 egg yolks, lightly beaten

Combine 2 1/4 cups whipping cream, evaporated milk, and sugar in a heavy saucepan over medium heat. Bring to a simmer, stirring occasionally; remove from heat. Gradually whisk about one-fourth of warm milk mixture into egg yolks; whisk into remaining hot mixture. Cook over low heat, stirring cons...

View full recipe at My Recipes

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