This recipe comes from a dear woman I met when we lived in West Hills, California. West Hills is in the San Fernando Valley of Los Angeles. Carole Dool and her daughter Terri became very good friends of mine when I joined the Woodland Hills Womans Club. Sadly, they have both passed away but I want to dedicate this recipe and post to Carole, I think of you and Terri often.
Lemon Ice Cream
3/4 cup Lemon juice
2 cups granulated sugar
2 Tablespoons grated lemon rind
2 cups whipping cream, unwhipped
2 cups sour cream, mixed slightly
In a large bowl, whisk together juice, rind, and sugar. Slowly add whipping cream and then the sour cream, mixing well. Pour into a serving dish and freeze about 6 hours or until firm.
Something else you can do, I did it before it is a fun presentation; cut a lemon in half, scoop out the inside and freeze. When the ice cream is ready spoon it into the frozen lemon half and add a little grated lemon rind on top.
