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Ice Cream, Sorbet, and Frozen Desserts

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Mimosa Granita

1 c fresh squeezed orange juice 1 1/4 c sparkling wine
1/2 c sugar 1 T fresh squeezed lime juice

Whisk the orange juice and sugar until sugar is dissolved. Add in rest, and pour into ice cube trays. Freeze until firm. Just before serving, place a single layer in bowl of food processor and pulse until no large chucks of frozen granita remain. Scoop into serving bowls and serve immediately.

Source 76.

Lemon Ice Cream

1 large lemon 1 c milk
1 c sugar 1 c cream

With a vegetable peeler, remove zest from lemon taking care not to remove any white pith with it. Process zest strips with sugar and process until finely ground. Squeeze enough juice from the lemon to measure out 1/4 cup. In bowl stir the lemon sugar and milk until dissolved, then stir in lemon juice. In separate bowl, whip cream until it just hold stiff peaks, and fold into the milk mixture, gently but thoroughly. Pour this into a large metal loaf pan and cover. Freeze until firm.

Source 3.

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