Lemon Velvet


Our cousin Emily recently made a refreshing treat from a recipe found in Grandma Wessman's 1953 Better Homes and Gardens cookbook.
Lemon Velvet
1 1/2 cups sugar
1/2 cup fresh or frozen lemon juice
3/4 cup evaporated milk
3 cups milk

Dissolve sugar in lemon juice. Gradually wisk in evaporated milk.  Add milk. Freeze in 2-quart ice-cream freezer.  Remove dasher and pack.

Makes 8 servings.

Emily's Notes:  I wanted to try some different recipes that had lemon juice as an ingredient.  I pulled out Grandma Wessman's Better Homes and Gardens cook book from 1953 and started looking.  I came across the Lemon Velvet recipe and thought it looked good.  I had all the ingredients on hand so we made it.

I didn't wait until my sugar dissolved.  It really doesn't need to because it will dissolve in the milk as it is frozen. I let the sugar and lemon juice sit for a few minutes before adding the evaporated milk.  I also used 1 percent milk.  The second batch I made, I wanted the lemon flavor a bit stronger, so I added 3/4 cups lemon juice.  I like it, but some people may not.

 

Comments

  1. We've been thinking "lemons" lately, possibly because it's NOT lemon season here yet. But we had the most delicious lemon sorbet last night.

    Since we got our new ice cream maker a few months ago, we've been looking for recipes. I'll have to try this one once lemons are ripe here in Aus.

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  2. I'm going to try this - love, love, love lemons. Thanx for the post.

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