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Ingredients
1 (.25-ounce) packet unflavored gelatin
½ cup cold water
3 cups whole milk, divided
1 cup sugar
¼ teaspoon salt
¾ cup fresh lemon juice
1 tablespoon finely grated lemon zest
½ teaspoon vanilla extract
Instructions
½ cup cold water
3 cups whole milk, divided
1 cup sugar
¼ teaspoon salt
¾ cup fresh lemon juice
1 tablespoon finely grated lemon zest
½ teaspoon vanilla extract
1. Sprinkle gelatin over water in small bowl; set aside 5 minutes to soften.
2. Warm 1 1⁄2 cups milk in medium saucepan over medium heat until small bubbles form around the edge. Stir in sugar and salt; remove from heat. Stir in gelatin mixture. Cool 5 minutes.
3. Pour milk mixture into a blender or food processor. Add remaining milk, lemon juice, lemon zest and vanilla (mixture will look curdled); blend or process until smooth.
4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a classic dish," July 2007.
Nutritional Information
2. Warm 1 1⁄2 cups milk in medium saucepan over medium heat until small bubbles form around the edge. Stir in sugar and salt; remove from heat. Stir in gelatin mixture. Cool 5 minutes.
3. Pour milk mixture into a blender or food processor. Add remaining milk, lemon juice, lemon zest and vanilla (mixture will look curdled); blend or process until smooth.
4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a classic dish," July 2007.
Per serving: 120 calories, 3g fat, 4g prot., 24g carbs., 0g fiber, 110mg sodium.
