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.