Based on 12 servings per recipe.
- 4 cups water
- 2 cups sugar
- 3 lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup whipping cream
Combine water, sugar and most of the lemon zest in a saucepan.
Heat to a simmer: cover and simmer for 10 minutes.
Stir in remaining zest and lemon juice.
Refrigerate until cold.
Whisk the cream into the mixture.
Freeze in an ice cream maker according to manufacturer’s directions.
About This Recipe
If you have an ice cream maker, this is a tart and creamy low phosphorus treat.