In celebration of the first day of summer I made my first batch of lemon ice … cold, sweet, creamy and fat-free! I have had this recipe for many years … it calls for half-and-half … wonderfully creamy half-and-half … not exactly Weight Watcher friendly. Have you ever tried fat-free half-and-half? I have used it in other recipes … even corn chowder … it works well and tastes good. So … for the first time I used it to make lemon ice. The results … wonderful … at least in my opinion. Of course the real stuff is excellent … but my waistline needs all the help it can get.
The real inspiration for making this is … it is summer … it has been hot in southern California … we finished picking all the lemons off the tree … I had fat-free half-and-half in the fridge … and actually had ripe berries on the vine!
This is what you will need … lemons, sugar and fat-free (or regular) half-and-half … a zesting tool and a reamer are helpful …
Stir together the half-and-half and sugar until the sugar dissolves …
Zest your lemon … then juice it … I used 1 medium and 1 small lemon (I have Meyer lemons which are very juicy) …
Stir in the lemon juice and zest …
Pour into a shallow 9″ x 13″ pan … cover tightly … pop in the freezer … try to wait patiently for 4 hours … cut in squares or scoop …
Creamy Lemon Ice
2 cups (1 pint) half-and-half or fat-free half-and-half
1 cup sugar
1 tablespoon fresh lemon zest
1/3 cup freshly squeezed lemon juice
Stir together the half-and-half and sugar until the sugar dissolves. Stir in lemon juice and zest. Pour into a shallow 9″ x 13″ pan. Cover tightly. Freeze at least 4 hours. Cut in squares or scoop. Serve with berries if desired.
I love this – not only does it look really easy, but it is perfect for when the weather is 100 degrees! And with the fat free half and half, I can eat it all and not give it a second thought. Lemons are my favorite! Love it, love it, love it!
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Thank you for featuring my recipe.