Lemon Ice Cream
- 3 Tbsp fresh lemon juice
- 1 c granulated sugar (you can use splenda)
- 1 pt half and half
- 2 tsp grated lemon rind
- 2 dash(es) (2 drops) yellow food coloring (optional)
Blend well all of the above ingredients.
Pour into a cake pan, glass loaf pan -or ice tray without the removable inserts.
Freeze for 3 hours in freezer or freezing compartment of refrigerator. It is not necessary to stir, as it freezes smooth.
No cooking -let the freezer do the work; no ice cream maker needed. Enjoy.
Delicious and refreshing on top of a warm slice of Blackberry (or Blueberry) Cobbler.