Wonderful dessert. To garnish, serve with 1/2 slice of lemon on top and a lemon cookie on the side.
Lemon Strawberry Ice Cream
- Cooking and Prep: 4 h
- Serves: 16
Place a metal 9 x 13-inch pan or Bundt pan in the freezer until very well chilled.
Beat dessert topping until stiff; add sugar and lemon juice. Mix in eggs.
Pour into prepared, chilled pan. Freeze.
Drain strawberries; beat in mixer bowl. Add sugar, lemon juice, vanilla sugar, and eggs. Beat for 10 minutes.
Add dessert topping and beat an additional 10 minutes.
Pour on top of lemon layer in pan and freeze.
Drain strawberries in a colander set over a bowl. Reserve the juices and combine with some confectioner's sugar to create a drizzle you can use over the ice cream.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz