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Stevia Recipe: Lemon Ice Cream by Jeffrey Goettemoeller
Sweet cream with a lemon zing. A great sugar-free summer treat from the book, "Stevia Sweet Recipes: Sugar-Free -- Naturally!" This Lemon Ice Cream recipe yields 6 servings and uses pure white Stevia Extract Powder with no fillers.
Ingredients:
1/2 teaspoon Stevia Extract Powder OR 1 1/2 to 2 teaspoons
Green Stevia Powder
1 cup milk, skim or whole
1 cup whipping cream
1/4 cup fresh lemon juice
1/8 teaspoon lemon extract
Directions:
Combine stevia, milk, and cream in a small, deep mixing bowl. Stir to dissolve stevia. Cover with plastic wrap and freeze 1 or 2 hours until solid around the edges.
Remove from freezer. Add lemon juice and extract. Beat thoroughly and replace the plastic wrap. Return to freezer.
After 2 hours beat again. Freeze some more until consistency is firm but still soft enough to dip. This entire process requires about 6 hours and very little effort. For leftovers, remove from freezer about 1/2 hour before serving to allow for softening. Whip again if desired.
Variations: The amount of stevia and lemon extract can be varied according to taste. Equal amounts of lemon extract and vanilla extract can be used.
In place of dairy milk use soymilk.
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More than 150 sweet, delicious recipes from the Goettemoeller family. Now giving up sugar does not have to mean giving up your favorite dessert - nor do you have to compromise sweetness or taste. Comb lay-flat binding, 5.5" x 8.5" recipe book with over 194 pages.