- Category: Recipes
Ingredients
Instructions
- StepUsing a vegetable peeler, peel off 6 strips (about 2-inches/5 cm long) of the lemon peel.
- StepCombine lemon strips and 1 cup of milk in a small saucepan and bring to a gentle simmer. Remove from heat and let cool to room temperature. Remove lemon strips. Pour infused milk into ice cube tray and freeze for at least 3 hours or until solid.
- StepRemove ice cubes and place into a blender. Add ice cream, remaining 1/2 cup (125 mL) of milk and lemon zest; blend until smooth and icy. Pour into a glass and garnish with lemon slice or twist.
Notes
Nutritional info per serving:
Calories | 480 |
---|---|
Protein | 17g |
Carbohydrates | 52g |
Fat | 23g |
Saturated Fat | 12g |
Trans Fat | 0g |
Cholesterol | 95mg |
Sodium | 506.9mg |
Fibre | 1g |
Sugar | 49g |