Lemon lotus ice cream from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 724) by Amanda Hesser

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Notes about this recipe

  • PrincessK on February 05, 2011

    p. 724 Turned out good.This has one sliced whole lemon churned into a lemon ice cream. This makes more than will fit into a Cuisinart machine, it is about like two batches for it. This is complicated by the fact that the lemons settle in the mix, and therefore it is hard to just freeze it in two batches. So I churned one right after the other in the bowl and then folded them together. This worked well. The bowl retained enough cold to do it.

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