Lemon Freeze......Fab Intermezzo
1 Cup Milk
1 cup Whipping Cream
1 Cup Sugar
3 TBSP grated lemon rind
1/3 Cup Fresh Lemon Juice
Combine milk, whipping cream & sugar in a medium bowl..stir until sugar dissolves. Cover and freeze 2 hours.
Add rind and juice, beat at medium speed of an electric mixer 3 to 5 minutes or until thickened.
Cover tightly, and freeze at least 24 hours and up to 2 weeks!
Serve in beautiful tiny glasses witha sprig of mint...to be served between salad and main course or a holiday or fancy dinner.