Prep 5 mins
Cook 2 hrs
This can be frozen for up to 2 weeks.
- 1 cup milk
- 1 cup whipping cream
- 1 cup sugar
- 3 tablespoons grated lemon rind
- 1⁄3 cup fresh lemon juice
- lemon, shells scalloped
- Combine milk, whipping cream, and sugar in a medium bowl, stir until sugar dissolves. Cover and freeze 2 hours. Add rind and juice; beat at medium speed with an electric mixer 3 to 5 minutes or until thick.
- Scoop into scalloped lemon shells.