Lemon-Ginger Ice Cream

Lemon-Ginger Ice Cream

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup packed light brown sugar

  • 2

    tablespoons light-colored corn syrup

  • 2

    tablespoons minced crystallized ginger (optional)

  • 2

    teaspoons vanilla extract

  • teaspoons grated lemon rind

  • teaspoon salt

  • 2

    (16-ounce) cartons fat-free sour cream

  • 2

    (8-ounce) cartons lemon low-fat yogurt

  • Lemon rind strips (optional)

Directions

Combine first 8 ingredients in a food processor. Process until smooth; scrape sides of bowl occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lemon rind strips, if desired. Serving Size: 1/2 cup


Nutrition

Facebook Conversations