Ingredients

The following ingredients have 4 Servings
  • 8 large lemons
  • 2 teaspoons lemon zest
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 1 cup milk (whole fat)
  • 1 cup heavy whipping cream
  • 1 cup sugar
  • 1/4 cup blueberries (or raspberries for garnish)
  • mint leaves (for grnish)

Instruction

  • Begin by gathering your army of lemons. You'll need 8
  • Take three of those lemons and cut them horizontally lengthwise. They'll resemble boats .Cut a small piece of skin from the bottom of each boat. This is so the lemons will sit level.
  • Remove the pulp from the lemon halves. Use a knife and melon baller works well here.Once the lemon halves are hollowed out, cover with plastic wrap and freeze.
  • Using the remaining lemons, zest a couple of lemons for a total of 2 teaspoons
  • Juice lemons for 3/4 cup lemon juice (about 4 lemons)
  • In a large freezer safe bowl combine lemon zest, lemon juice, milk and cream. Add sugar and stir very well to combine ingredients. Cover with plastic wrap and freeze for 8 hours or overnight.
  • Remove the lemon boats and lemon lush from freezer. Using an ice cream scoop, scrape across the top of the lemon lush and place the sheets of the frozen dessert into the frozen lemon shells.
  • Cover with plastic wrap. To serve: Remove from freezer and garnish with blueberries, or raspberries and small mint leaves.