1 c. cottage cheese
1/3 c. lemon juice
3 eggs, seperated
3/4 c. sugar
1/2 tsp. grated lemon peel
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
2 c. half-and-half
In a blender or food processor, puree the cottage cheese and lemon juice. In another container, beat
the egg yolks and sugar until smooth. Combine with the cottage cheese mixture, lemon peel, vanilla, lemon flavoring
and half-and-half. Set aside. Beat the egg white until they are stiff, but not dry. Fold into the first
mixture. Pour into the ice cream freezer can and freeze according to the manufacturer's directions.
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