Ice milk used to be unappealing and thin tasting but that certainly doesn’t have to be the case, especially when you use Kalona SuperNatural™ ingredients! This refreshing Lemon-Cinnamon Ice Milk recipe doesn’t include eggs so you don’t have to make a custard. The portion of cream to whole milk keeps it from being icy. Have it plain, with fruit, or pour chilled espresso over the top–it will be delicious and refreshing!
Lemon-Cinnamon Ice Milk Ingredients
- 2 cups Kalona SuperNatural™ Whole Milk
- 1 cup Kalona Supernatural™ Whipping Cream
- 1 cup Kalona Supernatural™ Sour Cream or additional milk
- Large bands of lemon peel removed from 1 large lemon with a vegetable peeler
- 3 cinnamon sticks, about 3 inches long
- ¼ teaspoon almond extract
- 1 cup sugar
Directions
Combine all the ingredients in a saucepan and slowly bring to a simmer. Stir to dissolve the sugar. When you can no longer feel any grittiness by rubbing a drop of milk between your fingers, turn off the heat, and cover for the flavors to infuse. Let stand for an hour or two. If you let it stand overnight be sure to refrigerate it. The longer it steeps, the stronger the flavors. Before freezing, make sure the milk and cream mixture are well chilled.
Pour the mixture through a strainer into your ice cream machine and follow the directions as given. When the ice milk is finished, scoop it into a 1-quart freezer container and let ripen until ready to use.
Makes one quart.
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Lemon-Cinnamon Ice Milk
Description
Ice milk used to be unappealing and thin tasting but that certainly doesn’t have to be the case, especially when you use Kalona SuperNatural™ ingredients! This refreshing recipe doesn’t include eggs so you don’t have to make a custard. The portion of cream to whole milk keeps it from being icy. Have it plain, with fruit, or pour chilled espresso over the top–it will be delicious and refreshing!
Ingredients
- 2 cups
- 1 cup Kalona Supernatural™ Whipping Cream
- 1 cup Kalona Supernatural™ Sour Cream or additional milk
- Large bands of lemon peel removed from 1 large lemon with a vegetable peeler
- 3 cinnamon sticks, about 3 inches long
- ¼ teaspoon almond extract
- 1 cup sugar
Instructions
Combine all the ingredients in a saucepan and slowly bring to a simmer. Stir to dissolve the sugar. When you can no longer feel any grittiness by rubbing a drop of milk between your fingers, turn off the heat, and cover for the flavors to infuse. Let stand for an hour or two. If you let it stand overnight be sure to refrigerate it. The longer it steeps, the stronger the flavors. Before freezing, make sure the milk and cream mixture are well chilled.
Pour the mixture through a strainer into your ice cream machine and follow the directions as given. When the ice milk is finished, scoop it into a 1-quart freezer container and let ripen until ready to use.
Notes
Makes one quart.
- Category: Dessert
- Cuisine: American