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Very elegant way
to serve dessert...
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10
large |
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lemon shells |
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2
cups |
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milk |
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2
cups |
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heavy whipping cream |
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2
cups |
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granulated sugar |
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juice of 4 lemons |
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grated rind of 4 lemons |
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1 |
Slice tops
off 10 lemons and remove all pulp. Cut a thin
slice from the bottom of each lemon shell so it
will stand upright. |
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2 |
Stir milk,
cream and sugar together until sugar is
thoroughly dissolved. Pour mixture into
freezer-safe bowl and freeze until it is mushy. |
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3 |
Add juice
and rind; beat mixture well with a rotary beater
and freeze again for 2 hours. |
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4 |
Beat cream
again thoroughly; return to freezer again until
solid. |
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5 |
Fill each
lemon shell with frozen lemon cream, piling it
high. Serve on individual plates garnished with
a mint leaf. |
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Servings: 10 |
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Cooking Tips |
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*A few drops of
yellow food coloring gives this a more "lemony" color,
if desired. |
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**If you do not wish
to serve the lemon cream in lemon shells, omit the rind
and instead scoop it into small serving dishes with a
Tablespoon of sherry drizzled on top. |