Lemon-Ginger Ice Cream

Name: Lemon-Ginger Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 11
Cuisine: Global
Ingredients: 2 Tbsps light-colored corn syrup; 907 grams cartons fat-free sour cream; 454 grams cartons lemon low-fat yogurt; 2 teaspoons grated lemon rind; 177 milliliters packed light brown sugar; 0 teaspoons salt; 2 teaspoons vanilla extract

Lemon-Ginger Ice Cream is a gluten free and vegetarian recipe with 11 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 367 calories, 2g of protein, and 31g of fat per serving. A mixture of vanillan extract, lemon rind, cartons lemon yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 8 ingredients in a food processor. Process until smooth; scrape sides of bowl occasionally.

Equipment you will use

Food Processor

Bowl

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Ingredients you will need

Ice Cream

Cream

Ice

Garnish with lemon rind strips, if desired.

Ingredients you will need

Lemon Peel

Note: Crystallized ginger can be found with the spices in the supermarket. If you're not a fan of ginger, omit it. We tested the recipe without the ginger and got a nice lemon taste.

Ingredients you will need

Candied Ginger