Justine's Lotus Ice Cream

By Julia Reed

Published June 28, 2003

Total Time
10 minutes, plus ice cream prep
Rating
5(7)
Comments
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Featured in: FOOD; Frozen Assets

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Ingredients

Yield:About 1 quart, 4 to 6 servings

  • 2 ⅔ cups heavy cream

  • 1 cup sugar

  • ½ cup fresh lemon juice

  • ⅓ cup finely chopped toasted almonds

  • 2 ½ teaspoons grated lemon rind

  • ½ teaspoon vanilla extract

  • ¼ teaspoon almond extract

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

40 grams carbs; 120 milligrams cholesterol; 541 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 25 grams saturated fat; 42 grams fat; 1 gram trans fat; 1 gram fiber; 47 milligrams sodium; 5 grams protein; 37 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a mixing bowl and stir until the sugar is dissolved.

  2. Step 2

    Pour into an ice-cream machine and process according to manufacturer's directions.

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Ratings

5 out of 5
7 user ratings
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Comments

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EBC

This is a lovely recipe, old timey. You could leave out the lemon juice, just have zest and it would be an almond cream.

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